Zanhard's Recipes

Vegetarian
Prep Time: X minutes
Cook Time: Y minutes
Serves: 40

Ingredients:

• 6 cups all-purpose flour
• 1.5 tsp salt
• 3/4 cup of vegetable oil
• ~2 cups water (add slowly; may need 1–2 tbsp more or less)

Steps:

1. Mix the dry ingredients
2. In a large bowl add flour and salt and stir to combine.
3. Add 3/4 cup oil directly into the flour. Rub the oil into the flour with your fingertips for 3–4 minutes. The mixture should feel like slightly damp sand. This step gives the samosas their classic flaky, crisp exterior.
4. Add water gradually, a bit at a time. Mix until a dough forms. Dough should be firm, not soft like chapati dough. If it’s soft/sticky → add a sprinkle more flour. If it’s dry → add 1 tbsp water at a time.
5. Knead for 8–10 minutes until smooth and stiff. Cover and rest for 30 minutes.
6. Divide dough into 18–20 balls (you’ll cut each rolled sheet in half → ~35–40 wrappers).
7. Roll each ball into a sheet about 6–7 inches wide. Dough should be medium-thin, not paper thin — about 2 mm.
8. Cut each rolled circle or oval in half → gives you two semicircle wrappers.
9. Keep all wrappers under a towel so they don’t dry out.
10. Fill and seal:
    1. Make a paste by combining 2 tbsp flour + 2–3 tbsp water
    2. To shape each samosa:
       1. Take a semicircle wrapper
       2. Brush straight edge with flour paste
       3. Form a cone
       4. Fill with ~2–3 tbsp beef filling
       5. Seal the top with paste