Samosa Pastry
I have been making this samosa pastry at home for years despite some rather wonderful option that are nowadays available in the grocery store. This is not the Punjabi samosa pastry but a very thin almost filo like version that despite being crispy once fried, will melt in the mouth. In the
Vithlani household, the old fashioned home made pastry is preferred to the spring sheets or the tortillas that a lot of our friends use. I was asked by a family member to share my recipe and the method so here it is. It may seem laborious however, the end result it really worth the effort. A great thing about this pastry is that the left over bits can be deep fried and eaten as a tea time snack.
2 cups white flour
1 teaspoon salt
1 teaspoon lemon juice
3/4 cup water ( approx.)
oil to brush on rotis
White flour to sprinkle on rotis
In a bowl, place flour, salt and lemon juice. add little water at a time and prepare a stiff dough. Cover and allow to rest for 15minutes. Divide the dough into 20 small balls and roll into small rotis. Spread oil and dust dry flour, place another roti on top layering them and roll it out. Place on preheated tava and cook. Follow the video clip and see how to peel the samosa pastry or the samosa pad.
jikoni 