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How to fold Samosa?

We will assume that you have already made the Khol dough. There are three basic methods used to fill and seal Samosa Khol: Traditional, Table top, and Template.

Traditional Method

Folding Samosa - Cookie

Folding Samosa - half cookie

Folding Samosa Edge sealer

Folding Samosa - First edge fold

Folding Samosa Cone Folding Samosa Filling Folding Samosa Final edge Folding Samosa Finished
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
1. See Figure 1 . Roll dough out to form a 6 to 8" dough cookie no thicker than the thickness of a dime (10 coin). The diameter of the dough cookie determines the size of Samosa. 8" will make a large Samosa.

2. See Figure 2 . With a sharp knife cut the dough cookie into half. We will use one half to make one Samosa.

3. See Figure 3 . Put sealer on one half edge of the half cookie. The sealer is shown in pink color.

4. See Figure 4 .  Lift one corner of half cookie  (where the arch meets the straight cut), towards center.

5. See Figure 5 . Left the other edge of half cookie and lay over the previous. Press to seal. Now, you have formed a dough cone.

6. See Figure 6 . Hold the cone in your hand and stuff with filling. Filling is shown in blue color.

7. See Figure 7 . After the cone is stuffed, seal the open lip with sealer. The sealer is shown in pink color.

8. See Figure 8 . Fold the edge over. Press and seal. You may flute this edge by hand or a fork.

Table Top Method

The problem with the traditional method is to hold the cone in the hand and fill it. The dough is soft, requiring very good practice. The Table top method removes this problem as the Khol can be filled right on the prep table.

Folding Samosa - Cookie

Folding Samosa Half Cookie

Folding Samosa - Place Filling

Filling Samosa - Fold 1

Folding Samosa - Apply sealer to edge

Folding Samosa - Seal straight edge

Folding Samosa sealing arch

Folding Samosa finished

Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8

1. See Figure 1 . Roll dough out to form a 6 to 8" dough cookie no thicker than the thickness of a dime (10 coin). The diameter of the dough cookie determines the size of Samosa. 8" will make a large Samosa.

2. See Figure 2 . With a sharp knife cut the dough cookie into half. We will use one half to make one Samosa.

3. See Figure 3 . Put the filling in the middle of the half cookie. The filling is shown in blue color.

4. See Figure 4 . Lift one corner of half cookie  fold over the stuffing so that arch side overlaps the arch side.

5. See Figure 5 . Apply a sealer on the edge. The sealer is shown in pink color.

6. See Figure 6 . Lift the corner with sealer and fold over the stuffing. It will look like a triangle. Make sure this edge overlaps the previous edge to form seal. Press and seal

7. See Figure 7 . Apply the sealer on the arch. The sealer is shown in pink color.

8. See Figure 8 . Fold the edge over. Press and seal. You may flute this edge by hand or a fork.

Template Method

I ask my helpers to use template method in the restaurant.

1. Get a piece of card board. I use sturdy thin plastic sheet. Draw a circle with 6 to 8" diameter depending on the desired size. Cut out the Circle. Now, cut the circle in half. We have two templates.

2. Roll out dough no thicker than the thickness of a dime (10 coin). Use a sharp knife and the template to cut a half dough cookie. Follow steps 3 through 8 as for the Table top method.

 

Yogi's Notes

Make sure to let air out as much as possible during sealing.

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