Samosas are one of Indians best street foods and they are loved across the globe. To start, have your filling which can be anything as long as its relatively dry. Start by taking a couple of a tablespoon of plain flour, this can be regular plain flour of any kind, it could even be brown flour if you choose. Add in some cold water and whisk and just for a little bit at a time. You are looking to make the consistency of perhaps pancakes except you are using water and not milk with eggs.
Beat that until you have a nice smooth paste. You want it to be quite gloopy because you want the kind of gluey consistency. Once you are done, start by taking a piece of the pastry sheet and separate them out before you start. You will also need to work quite quickly because the pastry sheet does dry out quite quickly. Start by placing teh sheet on your work surface, pick it up in the bottom left-hand corner and take it up. Perhaps you’d just visualize where a half comes to and then take it to the right-hand side.
From the top, you will be able to see a kind of triangle formation, you need to overlap to create a pocket and then take the glue and just paste along the edges. Pick it up from the bottom right and take it to the left-hand parallel. The angle at the bottom has to be very tight because if it isnt it means that there will be a hole at the bottom.
Hold in in your hand like a little cone and then take your filling and place it all the way to the bottom. Bring it back to the surface then apply the glue along the edges and then fold it.
- Samosa pastry sheet
- The filling (i.e. stir and cook garlic, pepper, salt, meat / chicken minced/ vegetable, celery, small slice of cream cheese can be added according to taste)
- Half a tablespoon of flour dissolved in water as a glue
- Prepare a piece of pastry sheet
- Take one end of the samosa and make a cone shape
- Fill the cone with 1-1.5 tablespoons of ground meat / chicken / vegetable that has been cooked
- Fold in a triangular shape until the remaining part enough to fold.
- Glue the end of samosa leaf with flour that has been soaked in water
- Your samosa is ready to be fried or baked