Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Samosa Dough

Share
avatar
Lobo
Moderator
Moderator

Posts : 26659
Thanked : 1324
Join date : 2013-01-12

Samosa Dough

Post by Lobo on Fri 12 Feb - 1:55


Samosa Dough


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 16
Use this dough for assembling our Potato Samosas.






  • 116

Ingredients:


  • 1/4 cup canola oil
  • 2/3 cup water
  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder

Related Recipes


Directions:

In a small bowl, whisk together the oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.

Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters. Heat the dough, then fill and fry the samosas as directed in the Potato Samosas recipe. Makes 32.
Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

Related Tips


    Current date/time is Tue 17 Oct - 15:28