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Samosa Khol traditional recipe

The pastry shell for Samosa is also known as Khol. A good Khol must not be oily; still it must be Khasta or flaky. In India, Maida is used to make the pastry shell. Good quality Maida is getting scarce even in India. If you are in United States, please use the pastry flour , it is same as old fashioned Maida. Good Maida is super-refined un-sifted flour made from soft spring wheat. If you can not get pastry flour, you may use un-sifted All Purpose Flour. Remember, the result will only be as good as can be expected from a substitute.

This recipe will make 16 large Samosa.

Ingredients

1. Pastry Flour (Maida): 3 Cups
2. Ghee or Vegetable shortening: 7 Tablespoons
3. Salt: ¾ teaspoon
4. Ajwain: 1/8 teaspoon
5. Cold Water: 8-9 Tablespoons

Khol Sealer

1. Pastry flour (Maida): 1 Tablespoon
2. Cold Water: ½ Cup

Method

1. Mix dry ingredients 1 through 4.

2. Cut in shortening with your fingers forming coarse crumbles.

3. Add water to make dough, knead for five minutes or longer.

4. Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying. Let it rest 20 to 30 minutes.

5. For sealer mix pastry flour with water to make a slurry.

Yogi's Notes

1. Don't use oil to substitute for shortening. This will make the Khol to be oily when fried.

2. If you can not find Pastry flour, use All Purpose flour. Do NOT use self-rising All Purpose flour.

3. You may omit Ajwain, it has strong flavor. If you want, you may use Thyme, it has similar but milder flavor than Ajwain.

4. Do not use hot water, it will melt the shortening making Khol to be oily.

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