*Includes A Video*
Nowadays it's so easy to go to the supermarket and buy some pastry.
But I will says homemade is the best.
A lot of people can manage mass production,
but I will say it's a lot of effort.
This is great to have around the house as a snack (you can spice it),
or for Indian street food dishes.
Want to apologize for the quality of the video,
I was trying to record while my granny way cooking the pastry.
I have a step by step instruction method,
it is a bit different to how my granny does it,
but it will make it so much easier for you,
also I have tips you can do it and make it easier so you won't need help like my granny did.
INGREDIENTS
270g four
50g flour (for dusting)
1 tsp salt
180ml water (room temperature is the best)
1/4 cup oil
METHOD
Video Method
Step-by-Step Method
- Sift the flour and salt.
- Add the water and mix to form a soft dough, you can add a little flour to soften the dough.
- Lightly dust the surface with some flour and continue to knead till it's not sticky anymore.
- At this stage to make life easier separate the dough into small balls, remember to make them of equal size.
- Make sure the surface is dusted (to keep from sticking keep your rolling pin dusted) with flour and roll each dough ball into a medium circle (not to thin).
- When done rolling all the dough layers, spread the first one with a lot of oil (enough to not let the layers stick and dust with flour. My granny does 3-5 layers if they're small and if you make big circles 2-3 is best. Remember to coat with oil before layering the next dough layer.
- Than, roll out the stacked dough circles into flat sheets. It should be extremely thin but not to a point where it tears, after rolling place the flatted stack on baking paper and roll out the next stack.
- Next, cut into long strips, the width depends on you if you will be making samoosa's.
* TIP: Cut into strips before cooking, rather than cutting after you have cooked. I learnt this from watching my granny make it, and this tip now makes her life easier because when cooking you need to be quick and if you're cooking the large circles it may be hard to do the cooking steps.
- Now to cook, heat a pan (thawa - what you use to cook parathas and rotis) and cook the strips lightly, just to ensure that the strips will peel off easily when needed.
- Remove each strip and layer on a baking paper or cloth.
- This is how they should look cooked, so if you cook them as strips or in a round circle they should not be over cooked or fully cooked to be exact
- Stack and you can store in the fridge or freezer. You can also start making samoosas if you want, this recipe allows up till 2 dozen samoosas to be made.
* SERVE: Along with the samoosas or spring roll fillings you can also cut the strips further with a pair of scissors, place in a small pot of cold oil (let it sink to the bottom) and try till golden, remove and leave for the oil to drain. This is a great snack to keep around the house.
As you can see the pictures for the steps are not of the best quality, and the steps don't match some of the pictures, but that is because we realized the life saving tip after making!
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