Samosa Wrappers

3 cups all-purpose flour
1 teaspoon salt
1/2 cup corn oil
Water as needed

Put the 3 cups of flour and the salt in a large bowl, and stir to combine.  Add the oil, then use your fingers to press the oil and flour together, working the mixture into a ball.  Add water 1 tablespoon at a time until a dough forms.  On a floured work surface, knead the dough for about 5 minutes or until it becomes elastic.  Again form the dough into a ball, spray the ball of dough with oil, cover with plastic wrap, and let the dough rest for about 30 minutes.


To fill, form and cook samosas:

Divide the ball of dough into 6 smaller balls - each will become the wrapper for 2 samosas - and roll each ball into a thin disk.  Cut the disk in half so that you have 2 half-circle-shaped pieces of dough.  Roll each piece into a cone, add 2 tablespoons of filling, fold over the top, and seal the edges.

Fill a heavy pot 3 inches deep with corn oil, and heat to 350° F.  Carefully lower the samosas into the oil using a slotted spoon or wire basket, and cook for about 4 minutes, or until the crust is a deep golden brown.  Drain on paper towels before serving.


Makes 24 wrappers.

From A World of Dumplings by Brian Yarvin