Saturday, 20 April 2013

Thin and crispy pastry for Samosas and spring rolls

I couldn't believe how easy it is to make this pastry. It's not easy for me to get hold of certain products and ingredients where I live so I was delighted to find this recipe and thought I'd share it with you.


1/2 Cup of plain flour
1/4 cup of corn flour
1/2 tsp salt
Water as needed.

Preparation method:

Add all the dry ingredients to a bowl and add a little water at a time to make a very thin batter.

Put a pan on a low heat and brush the batter on the base until there are no gaps (as thinly as possible)

Let the pastry cook about 10 seconds , you will now see the edges start to slightly curl which means it's ready to peel off.

Gently and carefully peel the pastry off the pan and place it on a plate with a wet cloth on the bottom and cover the pastry with another wet cloth or paper towel.

Spread a little oil on the top of the pastry before putting the next one on top. This will prevent them from sticking together. Then place a wet cloth on top and proceed until all the pastries are cooked.

It's very important that the pastry is covered with a damp cloth as this will prevent it from drying out and tearing.

Once all the pastries are cooked use a pizza cutter and trim the edges to make squares.

If you are not using them straight away, you can store them in the fridge over night or in the freezer making sure you spread oil on top of each square to prevent them from 
sticking to each other.
Now that they are ready to use you can use the squares to make spring rolls or samosas and fill them with your favourite fillings. Use the the remainder batter as a glue to seal the samosas and spring rolls before frying.
Fry the samosas and spring rolls on a medium heat until golden brown and enjoy with a chutney or dipping sauce.

I hope you like this recipe, I will show you the filling that I made in my next recipe :)

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