Dough
500 g all purpose flour
½ tsp salt
2 Tbs (30 mL) vegetable oil
½ cup (120 mL) water for sealing
Combine all ingredients in a bowl with a fork. Turn out onto a lightly floured surface and knead for approximately 5 minutes. Let rest, covered, for 20 minutes. Knead dough for another 2 minutes and let rest another 40 minutes or until ready to use. Dough will be soft and smooth.
Spicy Samosas
1. Divide dough into 80 g portions (size of a golf ball) and shape into balls. On a lightly floured surface, roll out one ball of dough at a time.
2. Cut dough in half. Smear some water along the edge of the cut side of the dough and fold in half. Press the edge to seal. Using the thumb on the pointer finger to help you form a cone with the dough; add the filling to the centre of the dough.
3. Smear the open ends of the dough with water and press together to completely seal the dough. Give the
edges another press to make sure everything is well sealed.
4. Place on a parchment-lined baking sheet and keep in the fridge until ready to fry.
5. In a heavy pot, heat a few cms of oil on high heat. Fry a few samosas at a time making sure not to overcrowd the pot. Turn and continue frying until both sides are browned. Remove from pot and drain on paper towels. Keep warm in the oven.
Note: 80g balls make 2 large samosas. 40g balls make 2 smaller appetizer-size samosas.