The Pastor's Kitchen: Basic Samoosa Dough

with Lydia Madzokere

 

Ingredients 

2 cups all-purpose flour

1 teaspoon salt 

½ teaspoon baking powder

¼ cup olive oil

2/3 cup water, plus more for shaping the dough 

In a large bowl, sift together the flour, salt and baking powder. 

Set aside. 

In another large bowl, whisk the oil and water together.

Pour the oil/water mixture slowly into the dry mixture, stirring as you pour. 

Mix until the dough comes together into a slightly shaggy but cohesive mixture. 

Knead for about 1 minute, to make the dough more cohesive and pliable.

Form into a disc, wrap with plastic and let the dough sit at room temperature for about 30 minutes.

Remove the dough from its wrapping and divide it into 16 equal portions. Roll each portion into a ball.

Using a rolling pin, roll one portion of dough into a 6″ (or so) circle. 

If the edges are ragged, you can clean them up by hand. 

Slice the dough circle in half, so you have two semi-circles. 

Repeat with the remaining dough. 

You’ll end up with 32 semi-circles. 

Fill and shape the samosas. 

You should have your filling, cooked and cooled and a small bowl of water at the ready.

How to shape samoosas

Grab a portion of dough, and fold in one corner. Slightly moisten the top of the folded-in corner, then fold the second half inward, “sealing” the dough with your fingers. 

Now, you’ve got a little cone to fill with your fillings — fill it about 2/3 of the way. 

Then, moisten the open edges of the dough with water and seal it closed.

Now, your samoosas are ready to go. 

Choose your own adventure in terms of how to cook them!

Lydia Madzokere is an educationist based in Gweru.