How to fold samosas (for baked samosa recipes)
The photographs below provide a step-by-step illustration of how to fold a samosa, and should be read together with the Chicken Samosa recipe to create these tasty triangular snacks perfectly!
Click on any of the pictures to see a larger version. You may click on the left or right side of the larger image to move between the pictures.
1. Cut the corners of the rectangles of pastry so they look like a roof top.
2. Slowly peel off two layers of pastry at the same time. Keep the other layers moist in a damp towel.
3. Hold the two sheets of pastry in one hand, the top of the roof should be at the top of your hand. Using the other hand, fold one edge over.
4. Spread the flour-paste liberally onto the rolled edge.
5. Now fold the other edge onto the glued surface.
6. The rolled samosa pastry should look like this. You can turn it over so that it forms a pocket.
7. The filling mixture should look quite dry. (Note that the filling shown in the photograph is chicken mince.)
8. Fill the samosa pocket with the mince filling.
9. Once filled, take some flour-paste and spread it onto the two triangles so you can make the final fold.
10. Hold the samosa in one hand and gently fold over the “lid” making sure that you leave no holes at the corners.
11. You can use your thumb to ensure that the corners are well-sealed.
12. After spreading the flour-paste, press down gently to close the seal.
13. The rolled samosa, viewed from the front.
14. The rolled samosa, viewed from the back.
15. Use spray oil for greasing the tray, as it helps you to use less oil.
16. Measure the 3 tablespoons of oil into a bowl and use this to brush the samosas.
17. Brush the samosas lightly with oil on both sides.
18. Remove them from the oven when they are evenly browned and crispy.
19. Serve the samosas hot, together with fresh lemon wedges.
1. Cut the corners of the rectangles of pastry so they look like a roof top.
2. Slowly peel off two layers of pastry at the same time. Keep the other layers moist in a damp towel.
3. Hold the two sheets of pastry in one hand, the top of the roof should be at the top of your hand. Using the other hand, fold one edge over.
4. Spread the flour-paste liberally onto the rolled edge.
5. Now fold the other edge onto the glued surface.
6. The rolled samosa pastry should look like this. You can turn it over so that it forms a pocket.
7. The filling mixture should look quite dry. (Note that the filling shown in the photograph is chicken mince.)
8. Fill the samosa pocket with the mince filling.
9. Once filled, take some flour-paste and spread it onto the two triangles so you can make the final fold.
10. Hold the samosa in one hand and gently fold over the “lid” making sure that you leave no holes at the corners.
11. You can use your thumb to ensure that the corners are well-sealed.
12. After spreading the flour-paste, press down gently to close the seal.
13. The rolled samosa, viewed from the front.
14. The rolled samosa, viewed from the back.
15. Use spray oil for greasing the tray, as it helps you to use less oil.
16. Measure the 3 tablespoons of oil into a bowl and use this to brush the samosas.
17. Brush the samosas lightly with oil on both sides.
18. Remove them from the oven when they are evenly browned and crispy.
19. Serve the samosas hot, together with fresh lemon wedges.
Email this page
Print this page
Bookmark & Share
Email
RSS Feed
Twitter
