This is going to be a brief explanation on how to make samosa pockets snack. Samosa pockets are mostly common food in Kenya and Indians.(Asia to be precise). Countries like Nigeria orders or does not know about it.
Table of Contents
What is samosa pockets snack?
Samosa Pockets are a well delicious, crispy and flaky pastry made with ready made sheets using potato, peas, flour and peanut suffing.
To me, there are two different types of Samosa pockets. The simple and detained one and the complex one. The simple one is a type of samosa pockets made simply without any addition of spice while the other one, spicy products are attached. Under the complex one, we have the Onion Samosa, Pinwheel Samosas, Gulab Jamun Samosa, Patra na Samosa and the Braided Samosas. All this samosa are what are attached. (Different spicy). Today, we will discuss on how to make a simple samosa pockets snack because of two reasons. (i) It is easier and faster to learn. (ii) After learning, you can easily Starr the complex one by putting your spice inside it yourself .
Now, let us start.
READ ALSO: HOW TO MAKE DONUTS
Ingredients on making samosa pockets snack.
3 cups flour
1 teaspoon of salt
3/4 cup water, extra 2 tablespoons in case the dough is a bit dry
One lime of juice
Let us start the processes or steps.
Together with the steps, images in terms of video will be added.
Step 1- Mix the flour and salt
Firstly, pour just two of the three cups of flour in any neat bowl of your choice. Then, pour and mix both flour and and salt together inside the bowl.
Secondly,
1. Make a well, then pour in the water
2. Pour in the lime juice
3. Using a spoon (wooden will be preferable), mix the dough until it is sticky.
On a floured surface, knead the dough until it is soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes.
4. Once the dough has rested, divide it into different quarters.
Check the video beneath to make samosa pockets.
5. Roll out each quarter into a log and cut to form 3 different but equal balls.
6.Roll out each quarter again into a log and cut to form 3 different but equal balls until you have done every thing like that. (12 would have been better for the ingredients)
7. Keep the small balls covered to keep them from drying out.
8. Take one of the small balls and..
9. Using a rolling pin, roll out the ball into a small disc.
Please check the video beneath
10. Using a rolling pin, roll out the ball into a small disc until you form about 3 small discs.
11. Take one of the three small rolled out discs and brush it with some vegetable oil.
12. Dust the oiled disc with some flour.
13. Take another rolled out disc and place on top of the oiled and floured one.
14. Take another rolled out disc and place on top of the oiled and floured one. Then, brush some oil on the second disc. In other words, do the step before.
15. Dust with some flour. Keep adding flour in it as you continue the rolling.
16. Place the third disc on the two that have already been staked up.
17. Dust the three layers with some of the remaining flour and prepare to roll them out.
”Check the video under for the step”
18. Using a rolling pin, firmly roll out the stacked up discs. ”Check the video under for the step”
19. Keep flipping over to ensure the discs roll out while still maintaining a circular shape. Heat up a heavy bottomed pan, I used the one for making chapatis. No oil is needed here. ”Check the video under for the step”
20. On a heated pan, place the rolled out dough.
21. The idea is the dough to partially cook, flip after air pockets start to form on one side, then remove from the pan. ”Check the video under for the step”
23. Now the fun part, gently lift the top layer and gently pull away from the other two.
24. Pull away gently to keep the sheets from tearing.
”Check the video under for the step”
24. Repeat for the second layer
27. Once all the sheets have been precooked, stack them together.
28. Using a knife, cut the sheets in half
29. Samosa pockets ready for use.
Make an edible glue for samosa pockets snack
30. Take one of the sheets.
31. Bring the end furthest from you to form a triangle.
32. Using a brush or your finger, apply some of the edible glue of the piece that is left.
33. Fold over to seal the pocket.
34. Fill the cone with your preferred filling, don’t stuff.
35. Using your thumbs close up the cone.
36. Apply more of the edible glue on the hanging flap.
37. Then fold over to seal the samosa pockets. There you have it, a beautifully formed samosa pockets that is ready to be cooked.
To watch the video for each step
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