When preparing everything from scratch

1. Make the dough - salt, water and wheat flour. Let it rest while covered for at least 30 mins to make it easy to work with.

2. Prepare the minced meat that will be used. Fry with onions, parsley and any other spices of your choice. Don't add water.

The next step is preparing the dough into usable flat and thin spread outs that will be cut and folded to deep fry without them developing bubblesor opening up an pouring out the meat while deep frying.

3. Make small balls of the dough with your hands by palm rolling them.

4. Roll them out into circular forms

3. Heat them on a dry frying pan on low heat. This is not to cook them, but just a step in the preparation. We will be rolling them thinner after this is just to enable thinner rolling and keep them from sticking to each other.

(I overheated mine so they became harder and I had to use to much force rolling them out a second time. So remove them from heat as soon as they get a pale colour to avoid hardening.)

6. Rolling. Take three at a time (they were a small size as I expected them to be larger after the second, thinner rolling.) Spread them out together as far as possible, you can keep separating them to check if they have thinned out to their limits.

To be continued ...

Pls continue, I'm interested.

africanpea:
Pls continue, I'm interested.

Am glad

7. After making the flat dough, next, cut the round dough into halve. We will be using one of the half for one samosa. The size may vary according to ones liking..

8. Make a thick paste with wheat flour and water only that will glue the folds and seal them up. Apply the paste up to one half of the cut side.

9. Fold the half into a cone, with the later side falling over the outer part of the cone ...

10. Scoop the meat with a spoon and put a portion into the folded cone.

11. Seal the top by folding one side in and using the paste to glue the other side over it.

12. Let them rest for some minutes as the joints get sealed. This is to avoid them flying open in and pouring their contents in the oil

13. And finally, deep fry. I did so after about an hour of letting them rest.

Chei! Thank God for technology ooooo! Eatery been dey chop my money seriously those days..., This snack dey make sense together with shawama, chicken and Chips........ And something rolls..... I don forget that one name self!


Op thank you, pls upload more, eatery I don wise up

I'll definitely try this method, I usually do another method of getting my samosa sheets. Nice one, thank you.

That was amazing! It's a process...
I absolutely love the Indian samosas (potatoes & green peas) with a mint sauce to dip them in.
I wonder could you bake them instead of deep-frying them...to make them healthier?

africanpea:
I'll definitely try this method, I usually do another method of getting my samosa sheets. Nice one, thank you.

Which method? I'd like to learn alternatives,

MZLady39:
That was amazing! It's a process...
I absolutely love the Indian samosas (potatoes & green peas) with a mint sauce to dip them in.
I wonder could you bake them instead of deep-frying them...to make them healthier?

It is,

Thats a vegetable Samosa. You can just put your ingredients of choice inside.

I haven't tried baking. I suspect it would work though.

gbbec:
Chei! Thank God for technology ooooo! Eatery been dey chop my money seriously those days..., This snack dey make sense together with shawama, chicken and Chips........ And something rolls..... I don forget that one name self!


Op thank you, pls upload more, eatery I don wise up

Sounds like a good combination

This is the pastry one,I'm sorry you should not be using the pastry one because the pastry one ,it won't bring the real taste of the samosa.
Okay?

aydelicious:
This is the pastry one,I'm sorry you should not be using the pastry one because the pastry one ,it won't bring the real taste of the samosa.
Okay?

Okay,

Which is the other method?

very impressive. I have flopped terribly on the dough preparing part too many times to mention. Which oil is best for frying samosas?

MtuMsuper:
very impressive. I have flopped terribly on the dough preparing part too many times to mention. Which oil is best for frying samosas?

A bit time and energy consuming though.

I think any liquid oil will do. I used Elianto, which doesn't harden up.

Lalasticlala !

I tried your recipe today for a client, it turned out nice. I added 85grams of corn flour and spices(thyme, seasoning, garlic powder, ginger powder and salt).

africanpea:
I tried your recipe today for a client, it turned out nice. I added 85grams of corn flour and spices(thyme, seasoning, garlic powder, ginger powder and salt).

I like you finishing at the edges! They look tasty

Did you add corn flour to make them more crunchy?

Muafrika2:

I like you finishing at the edges! They look tasty

Did you add corn flour to make them more crunchy?

Yes, the cornflour makes it crispy. Rolling out the dough with this recipe is a lot easier. And I noticed it's best to roll out while dough is still warm.


I used to use pastry brush and brush in a watery dough over a light non stick pan to get my samosa sheets. It was time consuming.

africanpea:


Yes, the cornflour makes it crispy. Rolling out the dough with this recipe is a lot easier. And I noticed it's best to roll out while dough is still warm.


I used to use pastry brush and brush in a watery dough over a light non stick pan to get my samosa sheets. It was time consuming.

I'll try it your way with corn flour next time.

Yeah, that sounds time consuming.

Muafrika2:
The next step is preparing the dough into usable flat and thin spread outs that will be cut and folded to deep fry without them developing bubblesor opening up an pouring out the meat while deep frying.

3. Make small balls of the dough with your hands by palm rolling them.

4. Roll them out into circular forms

3. Heat them on a dry frying pan on low heat. This is not to cook them, but just a step in the preparation. We will be rolling them thinner after this is just to enable thinner rolling and keep them from sticking to each other.

(I overheated mine so they became harder and I had to use to much force rolling them out a second time. So remove them from heat as soon as they get a pale colour to avoid hardening.)

are we going to dip fry the dough first or after kneading before feeling it.

Then my second question is that do we need to add Irish/sweet potato to the meat? As in like meat pie meat

olasaad:


are we going to dip fry the dough first or after kneading before feeling it.

Then my second question is that do we need to add Irish/sweet potato to the meat? As in like meat pie meat

No, just slight heat so that they don't stick to each other when you roll them thiner

No need for potatoes, but no harm in adding them either,

Muafrika2:

No, just slight heat so that they don't stick to each other when you roll them thiner

No need for potatoes, but no harm in adding them either,

Thanks but this is what I don't get. Did you fried the dough before rolling it or after rolling. And you don't answer my second question concerning the Irish/sweet potato been added to the meat

olasaad:


Thanks but this is what I don't get. Did you fried the dough before rolling it or after rolling. And you don't answer my second question concerning the Irish/sweet potato been added to the meat

No. Don't fry. Maybe you are asking because they don't look white. Its just the colour of the wheat flour. I just made little balls using the raw dough with my palms.

You can add potato.

Thanks

Muafrika2:
13. And finally, deep fry. I did so after about an hour of letting them rest.

Looks good

AAinEqGuinea:


Looks good

I suspect this ravioli dough equipment can make Samosa dough too