These crisp, golden pastries — seasoned with an irresistible combination of spices — are a staple in baker Elora Khanom's home.
Spicy Chicken Samosas helped earn her the title of Star Baker for Savoury Week in Season 8 ofCombine the flour and salt in a large bowl. Add oil and mix with a rubber spatula or your hands until it resembles coarse meal. Add water, 1 tablespoon at a time, until a dough forms. Roll the dough into a ball, cover it with a damp kitchen towel and let it rest while you make the filling.Heat oil in a heavy-bottomed saucepan over medium-high heat.
Working with one square, trim uneven edges with a sharp knife. Then cut the square into four even quadrants, stopping ½ inch from the centre. Spoon a few tablespoons of filling onto one quadrant, then press down on the filling until there’s a ½-inch border on all sides.Using your finger or a brush, moisten the edges of the dough with water. Fold over the opposite quadrant of dough so it covers the filling, pressing down lightly on the edges to seal.
Cut each of the remaining quadrants into ½-inch strips perpendicular to the quadrant with the filling, leaving ½ inch attached. Moisten the edges of the filled quadrant with water.Starting with the strips closest to the centre, fold one over the filled portion, then alternate folding strips from each of the scored quadrants to create a lattice pattern.Once all the strips of dough cover the filled quadrant, lightly press down on the edges with your fingers and trim any excess.
Heat a deep fryer to 325 F and set a wire rack in a rimmed baking sheet. Working in batches, fry the samosas until deep golden brown, about 4 to 6 minutes. Then transfer them to the prepared rack while you fry the remaining samosas. Serve warm or at room temperature.From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
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