Samosa Wrappers

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Samosa Wrappers with Lemon Juice & Black pepper portioned and rolled out to a circle and sliced in half to create 2 Samosa Wrappers. Optionally run the dough through a pasta machine to create the Samosa Wrappers.

Servings: 44 Wrappers

Prep30

Resting Time30

Equipment

1 Rolling Pin and/or Pasta Machine

Ingredients

6 C All Purpose Flour - more for dusting
1 1/2 C Cold Water
3/4 C Neutral Oil - Sunflower, Ghee, or Lard may be used.
3 Tbl Lemon Juice
1 Tbl Sea Salt
1/2 Tbl Black Pepper

Instructions

Mix together the Water & Lemon Juice and set this aside.
In a Food Processor, Dough Mixer, or by hand, mix remaining ingredients together in another bowl until the fat is fully and equally distributed throughout the flour.
Add the Liquids and knead until it is well-formed and smooth. Add more water or flour if needed to achieve a firm dough.
Shape into a ball and cover with saran wrap or plastic bag and let sit for at least 30 minutes to an hour.
Prepare the size of the samosas wrappers you want. See notes.
Dust the Wrappers well with flour and stack. Use some now and freeze the rest by stacking and placing into a Ziploc Bag to freeze.

Notes

Small Samosas

Run the dough through setting 4 or as thick or thin as you desire. Stamp out 6-inch circles and then slice the circle in half to create 2 Samosa Wrappers. Recycle the dough and repeat.

Medium Samosas

Portion the dough into 60 g dough balls. Flatten them out on a floured surface with the palm of your hand, and then roll them out with a rolling pin to about 8 inches. Slice in half to create the semicircle wrappers.

Run the Dough through the Pasta machine on setting 2-3, slice it into 6-inch squares, and roll the dough out so that you can stamp out an 8-inch circle with a pot lid. Slice it in half to create 2 Samosa Wrappers. Recycle the dough and repeat.

Large Samosas

Portion the dough into 90 g dough balls. Flatten them out on a floured surface with the palm of your hand and then roll them out with a rolling pin to about 10 inches. Slice in half to create the semicircle wrappers.

Run the Dough through the Pasta machine on setting 1-2, slice it into 6-inch squares, and roll the dough out so that you can stamp out an 10-inch circle with a pot lid. Slice it in half to create 2 Samosa Wrappers. Recycle the dough and repeat.

Course: Appetizer, Side Dish, Snack

Cuisine: Middle Eastern

Keywords: Dough For Samosas, Samosa, Samosa Dough, Samosa Skins, Samosa Wrappers

Author: JAH