Samosa Wraps Tutorial

Ingredients:

White flour 2 cups

Salt 1 tsp

Cooking oil 1 tbsp

Luke warm water for kneading

Some Oil and Flour while rolling

Method:

Mix the flour, oil and salt, then knead with the water into hard dough. Knead the dough for 5 minutes.

a. Leave the dough covered for about 15 mins.

b. Roll the dough and cut equal size in 6 or 7 parts.

c. Make ball of each part.

d. Take two balls. Roll both the balls somehow.

e. Apply 2 to 3 drops of oil and sprinkle some dry flour on 1 ball and spread thoroughly.

f. Overlap the other rolled ball.

g. Now roll this out as thin as possible. Size of bread should be as big as you can handle.

h. Heat a large flat griddle or roti tava (or even a flat cooking pan's cover if you don't have a big enough pan).

Make sure the heat is on very low. Place your rolled out bread or roti on the griddle and keep turning it often so that it doesn’t over-cook.

If it over-cooks the layers won’t separate later. You can keep switch in off the stove every so often so that the heat is not too much.

When you see small bubbles, take it of from the griddle.

i. Separate or open both the bread with soft hands while medium hot.

j. Cut both the overlapped bread as shown in picture, and cover with cling film. Now you have 6 samosa wraps by rolling two dough balls together.

k. Repeat the process for other balls too. If you are having odd number like 7 or 9, you can roll it separate and heat it, but for the smaller time, as compare to attached roti. After having all the wraps collect them on cutting board and trim them to equal.

l. Take 1 wrap, bend a corner as shown in snapshot.

m. Pull corner and turn it to the other end of the wrap so that it looks like a triangle.

n. Fill that triangle with your desired filling.

o. Now turn that triangle along the wrap as shown in snapshot.

p. Samosa should look as shown.

q. Close samosa by using simple water, an egg white or flour and water thick mixture.