Serves: 24
Total Calories: 202
1. Prepare the filling. Then, in a small bowl, mix together 2 tablespoons of the self-rising flour with about 2 tablespoons wather to make a thick paste that will be used as a glue for sealing the pastries.
2. Prepare the dough: Place the remaining self-rising flour, fennel seeds, and salt in a food processor and pulse a few times to mix. With the motor running pour the water in a slow stream and process until the flour gathers into a pliable ball that does not stick to the sides of the work bowl. (This dough does not need to rest.)
3. To roll and assemble: Divide the dough into 8 balls. Flatten each one into a 3- to 4-inch disc. Working with 4 discs at a time, brush the top surface of each generously with oil then dust each one with about 2 teaspoons flour. Working with the remaining 4 discs one at a time, brush with oil and place on top of one of the floured discs, oil side down, like a sandwich. Then press each "sandwich" together to make 1 larger disc. You will now have four large discs.
4. Working with each of the 4 discs one at a time, dust lightly with the flour and roll with a rolling pin to make 8- to 9-inch circles of uniform 1/8-inch thickness. (If the dough sticks to the rolling surface, dust again with flour.)
5. Heat a griddle or a skillet over medium heat and cook each rolled circle very lightly on both sides until it just starts to firm up but not brown, about 30 seconds per side. (You'll see the edges of the sandwiched circle starting to separate.) Remove it to a cutting board. Carefully pull the two sides apart to separate into two paper-thin circles, and stack them. Repeat with the other three discs. You should end up with a stack of 8 samosa skins. Cut the stack of skins into 3 equal parts, making a total of 24 long strips. Keep covered with foil.
6. Working with each strip separately, lay it lengthwise in front of you on the work surface and place about 1 tablespoon of the filling on the strip near the lower right corner. Then fold the right corner over the filling to the left side to make a triangle. Repeatedly fold the stuffed triangle diagonally from one side to the other until you get to the end of the dough strip. Tuck in any extra dough to seal. In the end you should have a multi-folded triangle. Repeat with all the strips.
7. Heat the oil in a wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or when a small piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds. Add as many samosas as the wok can hold at one time without crowding, and fry, turning them a few times with a slotted spatula, until crispy and golden on all sides, 4 to 5 minutes. (If the samosas brown too quickly, lower the heat.) Transfer to paper towels to drain, then serve.
VARIATION: An electric tortilla maker does a wonderful job of making samosa skins. Instead of rolling the discs manually in Step 4, place each dough portion in the hot tortilla press and press down the lid. The dough will instantly spread and make a loud hissing sound as the water in the dough steams. Quickly, remove from the press and separate the two layers. Repeat with the remaining discs, then follow the recipe from Step 5.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sindhi-Style Stuffed Triangular Pastries recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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