Samosas Part 1 (How To Make The Samosa Pocket)

by: Stella Adhiambo

Download this transcript

Transcript:

[3.94]
[Music] [Applause] hi you're watching Stella's Meza on today's episode I will show you how to make a samosa now what is the most that is is a triangular pastry it's savory it's filled with ground beef or you can fill with vegetables and I will break this video in two parts I will show you how to make the dough which is a pastry and then I will show you how to make the filling now this is a very popular dish in East Africa you eaten in Kenya Tanzania Uganda Somalia and just basically the countries surrounding East Africa and you can eat it at a barbecue you can eat it at cocktail parties or you can eat it as a side dish so I will break this down for you in two parts because I need you see step by step how to do it it's not complicated and it's something that you'll enjoy it is delicious now for this you will need two cups sifted all-purpose flour and then I put what I do for taste I put 1 teaspoon garlic powder and then not garlic salt but the garlic powder give it a little bit of move and then I put a what a teaspoon of salt in there and then to meet it you will need 3/4 cups of water room temperature water and then 2 tablespoons of canola oil or any kind of vegetable oil that has no flavor I don't use olive oil because I find that the flavor is too strong for this okay so just go ahead and eat it with your hands for 10 minutes 10 to 15 minutes and just you want the dough to be supple but you don't want it to be sticky on your hands so the point at which you see that the dough is nice and soft but it's not stick in your hand and you know you do is that if you find for whatever reason that the dough is still sticky even after you've added the 2 cups of flour and 3/4 cups water and the other ingredients just go ahead and add a tablespoon of flour at a time just sprinkle a little and keep meeting until you get that desired texture which is not sticky but soft and then after you meet at the door you're gonna let it rest for 1 hour 15 minutes 1 hour I let mine rest for one out so it's nice and relaxed that's chill it baby okay so what I'm gonna do is for the sake of time I'm gonna use a store that I throw your prepared and I just want to need to see what goes in here so I'm gonna put this and then what I do also that the dough does not stick to the container you want to cover up the container when you let it rest cover it with cling file or if your mixing bowl has a lid on it put it on just let it rest on the counter at room temperature now what I do to make the dome not sticky on the UM not sticky on the mixing bowl is I put a little bit of oil on my hands and then around the base of the bowl and apply it on there so when you're ready to use it you kind of just pry it away from the bowl and it lifts off very easily and then you end up with this nice and beautiful it is see how soft now that's some showing no it's relaxed it's like getting a massage and you're all nice and relaxed I guess that's how it always feeling okay I'm gonna put that aside and then what you do is you make this into a ball and we're gonna you can use a knife or you can use a dough cutter to separate it into six pieces six equal pieces finally six equal pieces now you will need a bowl with some dough on it all-purpose flour and it just just so you can sprinkle on your work surface the clean work surface and make sure your hands are clean and then for to make the page you're going to use a quarter cup all-purpose flour and 1/4 cup water which I'll mix later and then you also need a little bit of oil on the side to sprinkle on the sheets and I will show you what i mean as you go along you'll also need um a pastry brush or you can use your hand I use my hand you'll need a rolling pin you need a clean cloth to cover up your sheets of pastry once you've made them and cut them up and you also need a surface to put your cut-up pastries and now I use a baking sheet that's coveted so bad or you can use baking paper to put on there okay so that's what I'm gonna do I'm gonna divide this into two workers it's very soft and then I'm going to further divide this into three equal pieces don't try as much as possible at different people that's why that's a second that's a third I do the same for this one two and three okay so I'm gonna roll this into little balls see what I'm doing this and family my hands and we can little balls I'm gonna send them on this baking sheet I know people ask me how come you don't use a stand mixer or a hand mixer to do this I just find find that this is more enjoyable for me and get to get person with my food and that's okay it's like being a kid all over again play with play-doh so that's fine okay and then what I'm gonna do I'm going to use that clean piece of cloth to kind of lightly cover them so they don't dry out and I'm gonna work on this one so spread that flow on that board rolling bar and then kind of flatten it all right now what you're going to do is you're gonna roll this out this disc out into around approximately 8 inches wide in diameter a circle okay and an eighth of an inch thickness you want to kind of thick and eight inches long and then we're going to do this for all the rest of these and then we're gonna lay them and roll them out again into a bigger circle so you want to lightly that's your rolling pin with flour I'm gonna need to move some of these things off so I can make some room to work


[337.89]
okay now you want to roll it from the middle this Hyrule from the middle out I'll go to move out and then you rotate it okay doesn't have to be a perfect circle at this point so if it turns out something that's not quite a circle just stay calm and carry on we're aiming for eight inches something cool spent right on that so what I'm gonna do is I'm gonna use my own pastry brush apply a little bit of oil on the surface of this you see how thin that is you're looking for that something that thickness okay that's an eighth of an inch approximately don't put too much on and the reason why you can use this or you can use a back of a spoon you just drizzle like approximately half a teaspoon of a cooking oil and then use the back of the spoon and spread around on the surface and then you're going to sprinkle a little bit of all-purpose flour on the surface okay and then just kind of Pat it along a little bit make sure it's not too well okay so what we're gonna do I'm gonna try and put this aside if it'll come off you can use your rolling pin to lift it off I'm gonna put this aside let's do this that's a clean surface y'all okay I'm gonna do the same to this and then what I do as soon as I do the same to this that I've done to this I'm going to layer it on top of this okay so I'm going to keep doing that and we'll come back I'll show you what we do after we made all the layers so it's a 8 inch round or dome and then some oil a sprinkle of all-purpose flour do the same thing and then oils we just lay it like that way until you have all pieces all pieces are done that way and then you come back and I'll show it I'm rolling out into a bigger piece and then we'll go from there okay so be right back welcome back now right before the break you left me layering the balls of dough I rolled them out into a disc and a throw an inch in thickness and then I went ahead and applied some cooking oil sprinkle with a little bit of flour and I kept repeating that process till all six of them are now layered now what you want to do once you finish layer them is sprinkle a little bit of flour on the top part of the dough and then pinch it on the edges just to kind of lock them in because you're going to need to roll this out further so it's about 12 inches in diameter okay so here what I have is a flour my rolling pin and then I'm gonna kind of further roll it out turn it try and get it into a circle if you can and the reason we're doing this is this we're gonna try to cut this up and chew up we're gonna quarter this up we're gonna put in the heat to kind of make a dry sort of the glazier separate and then we're gonna put it up order it up and then we're gonna have 24 smaller pizza that's what we're gonna use to create the triangles that you're going to use to cook the it's um who says now over here I have it's the same patter used to cook at your party like the flat pan and I have it a medium heat and that it really didn't hit too it's a nice soup warm so I'm gonna transfer my piece of do one here okay it's kind of heavy


[575.36]
spread it wrong see what I've done there okay it kind of looks a little bigger than the pan of it I'm just gonna make it work sometimes in the kitchen things don't go the way you plan but don't panic there's always a solution okay so we're gonna heat it up like this and then when you start seeing this part that's underneath that's starting to turn color a little bit of light brown or transparency on the top it's time to flip them over see and if you touch them you can fill this air in there you push down gently you can feel the air so I'm gonna leave it like that and you gonna also need a strainer when you fry them and you're also gonna need a spatula that's gonna help you out at this process to flip this over now if you move over here I will show you that quarter cup of flour and put a cup of water I went ahead and mix them I use a whisk and you want it to be this consistency because it's gonna be the glue that holds together your some oats in that way it doesn't come apart when you frying it okay and that's all we didn't just so stir it a little bit it's time you get warm on the top we'll check the bottom a little bit to see what it looks like and if it's true it's time to flip can you'll see that if it off you see that here if you don't have this kind of panic it's called a Telepan you can use any kind of wide that you see the little spots and it's kind of looking transparent so we turn you right at the right time make sure you get those agent edges okay instead of watching this turn brown we're gonna take a quick break we'll be right back it's trying to save on time people and I'll see you a little bit okay welcome back right before the break I put my pieces of dough or pastry on the flat pan and I went ahead and let them cook on there for three minutes each side I'm sorry three minutes total so one and a half minutes each side and I went ahead and separated them now this is what they should look like you see that transpired okay and kind of al dente some parts will be a little bit soft but for most part if you touch on it and make that noise and then you know it's good to go you can see my hand through that okay so now what I'm gonna do is I'm gonna quarter this I'm gonna use a knife and cut it into four pieces and each quarter is gonna be a samosa so this is six sheets and then there's going to be four quarters that's going to make for 24 samosas so this the serving size for this recipe is 24 so I'm just gonna find the halfway point and cut it right through the center be very careful with it because it's delicate and then I'm gonna flip it over keep them on the same then I'm gonna cut right in the center again so each corner is a samosa so what I'm gonna do is I'm gonna put the ones that I'm not working on you're in the center and then I'm gonna keep them covered that way they don't dry out all right and then I want to make the forms into which the the ground beef will go to complete the samosa so what you want to do over here I have the quarter cup of all-purpose flour and 1/4 cup water that I mix and you wanted it to that consistency okay it's kind of like goo see that that's what's gonna burn within your debit so you use a part the part that's carved that's a part that you put facing towards you do pointy stuff the pointy part that faces away from you so you're gonna pull this up here okay and then I'm gonna take this don't have to use your finger there's no way around it and kind of put it on the edge and then you're gonna fold this over not all the way to the edge but kind of end them in the center okay and apply that in there and you want to make sure you don't leave spaces or you somos that will come apart as you fry it okay put your finger in there that way you create that cavity into which the beefs gonna go okay and then what we're gonna do is you're gonna take like two teaspoonfuls you don't want to stuff it too much cause it's gonna as you cook it as you fried and the oil it's gonna plump up and it's gonna open up on you don't want to do that so what you're gonna do is you're gonna put in like two teaspoonfuls or 1/2 teaspoons of your filling we're gonna be chicken ground beef and there's a recipe part two for this you can alternate using chicken or you can use vegetables cauliflower potatoes let me mash and then we're gonna dip that in there or this using a spoon and then we're gonna push it kind of down and it's like an envelope you're gonna push that down into the filling and then you're gonna take the cover I'm gonna put the dough the pace over it and then you're gonna do that now when I finish it's gonna look plump I have just filling so cooling down so I'm not gonna finish this but when we come back I will show you exactly what I'm doing what what how to do this so it's going to look something like this and then fry it and nice and crispy with a good taste inside okay so be sure to come back for part two I'll show you how to finish the process over here I have oil like for three to four cups of oil that's heating on medium-high and then I'll show you how to test your oil is see for doneness if you're ready to fry these and then we'll go from there okay so be sure to join me on part two of this as I take you taste was in another culinary sub I thank you



Description:
More from this creator:
Simply put, a samosa is a savory fried or baked triangular shaped pastry that has a filling. In Kenya and Tanzania, this dish was introduced by Arab traders centuries ago. www.stellasmeza.blogspot.com

SERVING SIZE: Makes 24 samosas SPECIAL EQUIPMENT: -"Tawa" pan or crepe pan or any wide, flat pan. -Rolling pin. -Knife. -Measuring Spoons. -Pastry brush. -Floured baking sheet or baking sheet covered in silpat. -Clean cloth. -"Wok" pan or any deep pan (for frying the samosas). INGREDIENTS FOR PASTRY: -2 Cups sifted all-purpose flour. -1 teaspoon garlic powder (not garlic salt). -1/4 teaspoon salt. -2 tablespoons vegetable oil (for making the dough). -3/4-1 cup water (for making dough). -1/2 cup vegetable oil in a bowl. -1/4 cup water (for making paste). -1/4 cup all-purpose flour (for making paste). -Medium bowl filled with 1/2 cup all-purpose flour (for rolling out dough). -3-4 cups of vegetable oil for frying the samosas (I use canola). INSTRUCTIONS FOR MAKING THE PASTRY DOUGH: -Mix all the dry ingredients-Flour, salt, garlic powder. -Add the vegetable oil and mix again. -Slowly add the water a little at a time, kneading constantly for 10-15 minutes until dough is soft, but not sticky. -Let the dough rest for 15mins-1 hour in a lightly greased and covered container. -After the dough has had a chance to rest, remove it from the container and shape it into a ball. -Lightly flour your work surface. -Flatten the ball of dough into a thick disc using your rolling pin and divide the disc into two equal parts using a knife. -Further divide the two pieces into three equal parts and roll these parts into balls. -Place these balls on the baking sheet and cover them with the cloth to prevent them from drying (all of them except the one you're working on ). ***HEAT YOUR TAWA/FRYING PAN ON MEDIUM HEAT AT THIS POINT**** -Roll out each ball into a flat circle that's 8 inches in diameter and 1/8 inch in thickness. Roll the balls of dough from the center out, and rotate as you do this. This will ensure that the thickness is even throughout. -Dip your pastry brush into the bowl with the oil and gently brush it on the surface of the rolled out dough (about 1/2 teaspoon per circle of dough). -Lightly sprinkler the oiled surface of the dough with some flour. -Roll out another ball of dough and repeat the two steps above, then stack the rolled out dough circles on top of each other. Repeat this until all the 24 rounds of dough have been stacked on top of each other. Do not apply oil or flour on the topmost round of dough. -Lightly push down on the edges of the stacked dough (be careful not to seal the edges together, or it will make it hard to separate once cooked). -Use your rolling pin to further roll out the stacked dough to around 10-12 inches in diameter. -Gently drape the 12 inch stacked round of dough over your rolling pin (it will be heavy), and transfer it over to the pre-heated tawa/frying pan. -Let each side of the dough cook for 11/2 minutes until it starts to look transparent, but not burnt. Make sure you apply gentle pressure on the edges of the dough as it cooks so that the edges will be easier to separate. -Transfer the cooked round of dough to your work surface and gently begin to separate the layers of dough apart. -Re-stack the cooked rounds of dough, making sure to line the edges so that you can quarter it into equal sizes. -Use your knife to quarter the stacked dough. You should have a total of 24 parts when done. ***AT THIS POINT, MIX THE 1/4 CUP OF ALL-PURPOSE FLOUR WITH THE 1/4 CUP WATER TO FORM A PASTE*** -Use the clean cloth to cover the dough quarters except for the one you are using .This will prevent them from drying. -To form a samosa pocket, place a quarter of dough on your work surface with the pointy tip of the dough quarter facing away from you. -Starting on the side of the dough closest to you, take one corner of the quartered dough and make a fold half-way towards the pointed tip that's facing away from you and make a fold as shown on the video. -Use your finder to apply some paste over that fold as shown in the picture. -Then take the opposite corner of the dough that you folded and fold it over onto the pasted side (make sure not to fold all the way to the edge or you will make your samosa pocket too narrow, making it hard to fill). -At this point, your samosa pocket will resemble a triangle with a flap over it (unfolded). -To fill the pocket, use a teaspoon to stuff the pocket (I used 11/2 teaspoon), then tuck the front flap of dough into the pocket to secure the stuffing (as shown in the video). -Apply some paste on the remaining top flap and fold it over tightly. Make sure there are no holes in your pocket or your samosa will come apart while frying or the oil will seep into the stuffing. Greasy samosas are not gross :-/ -Keep stuffing all the pockets and cover them with the cloth until they're all filled. ******SEE PART 2 FOR FILLING RECIPE*****
Disclaimer:
TranscriptionTube is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Contact:
You may contact the administrative operations team of TranscriptionTube with any inquiries here: Contact
Policy:
You may read and review our privacy policy and terms of conditions here: Policy