Samosa Patti (Samosa Pastry)
黄金の三角錐を作る魔法のシート！サクサクに揚がる特製生地
Description
Special pastry for wrapping Samosas, kneading refined wheat flour (Maida), oil, salt, and rolling thin. Frying creates tiny surface bubbles, birthing ultimate crispiness.
Classification: For Families,Dough,Crispy Texture
Shops selling Samosa Patti (Samosa Pastry)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Add ajwain seeds, salt, Ghee (or oil) to wheat flour (Maida), rub by hand until crumbly, add water kneading into firm dough.
- After resting, roll into a thin circle with a pin, cut in half from center into semi-circles.
- Paste the straight edge with water to form a cone, stuff spiced potato stir-fry, close, fry slowly in low-temp oil.
Learn more Substitutes, pairings, tips
Key spices
Ajwain seeds
Substitutes at Japanese supermarkets
Spring roll wrappers (yields crispiness but lacks Samosa's unique bubbly thickness)
Pairing
Samosa (Potato or minced meat filling), Tamarind Chutney
Trivia
[Hardcore] 'Patti' means thin sheet. The trick to making truly delicious Samosas is 'rubbing plenty of fat (Moyen) into the dough' and 'absolutely never frying at high temp'. Frying slowly from low temp births countless crispy bubbles (blisters) on the crust.
Eating tips & etiquette
[Unique Usage] Boldly bite from the apex of the golden triangle deep-fried crispy in oil, simultaneously savoring the piping hot spice potatoes overflowing from inside and the crust's savoriness!
Allergen
Wheat, Dairy (only if using Ghee)