Homemade Samosa Pastry Recipe (video)
We made samosas this week! The full recipe for the samosas will be next week, but we wanted to do a video on just the samosa skins, because they're delicious, easy, and versatile. We were very surprised how easy this dough is to work with. Because of the vegetable oil and the fat from the yogurt, it does not stick very much at all, and once it has rested overnight and fully hydrated, it becomes very springy, stretchy, and resilient.
Filling them is pretty easy, and they're stretchy and sturdy enough for you to gently push the filling down into them. I feel like these wraps could be used as pockets for any number of different fillings, and the outside after frying is super crispy and bubbly like you'd expect from really good restaurant samosas.
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