Samosa Dough

5 from 6 votes

Samosa dough made from scratch makes the best samosas. It's both easy to make and easy to handle and perfect for any of your favorite samosa fillings.

Course Appetizer Recipes

Cuisine Indian

Keyword indian food, samosa dough, samosas

Prep Time 15

Additional Time 30

Total Time 45

Servings samosas

Calories 165kcal

Author Robin Donovan

Ingredients

2 1/2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ajwain seeds optional
¾ cup oil
½ cup warm water

Instructions

First, make the dough by combining the flour, oil, warm
water, and salt. You’ll mix the ingredients until they come together into a nice, smooth ball. Wrap the dough in plastic wrap, put it on a plate, and refrigerate for at least 30 minutes. Be sure to put the dough on a plate because the oil may seep out a bit.
When you’re ready to make the samosas, divide the dough into golf ball size balls and roll or pat them out into thin rounds, about 4 inches across.
Put about a tablespoon of filling in the center of the dough
round and fold two sides up until they meet. Press those sides together into a seam. Bring up the third side and press together to make two more seams. You’ll have sort of a triangular pyramid shaped samosa.
Follow the instructions in your recipe for classic deep-fried Samosas, Air Fryer Samosas, Baked Samosas, or Onion Samosas.

Notes

You can use a tortilla press to roll out the dough balls. Put the dough balls between the two sides of a cut-open resealable plastic bag an press to flatten.

Nutrition