A fool proof recipe on how to make homemade samosa wrappers or egg roll wrappers at home and stuff them with cheese and jalapeños
2 cups of oil for frying
3 cups white all purpose flour
1/2 tsp salt
1 1/4 cup of water (may need a little more or less)
for the paste you will need
2 tbsp of flour
enough water to make a paste
oil for spreading on the small rotis
four to use to dust the small rotis
3/4 cup jarred jalapeños chopped up really small
Bind the dough with the flour, salt, and water let the dough rest for about 20 min, then follow the video directions to assemble the wrappers and cook them on the stove. While you dough is resting, grate the cheese and chop the jalapeños, combine them together and keep it aside. Next make the glue for the samosas by takes 2 tbsp of flour and add a little water in it at a time to make a paste, keep this aside as well. Once you have all the wrappers assembled follow the video direction on how to fill them and use the paste mixture to seal the samosas. If you are making the cheese samosas it is very important to refrigerate it for at least 2 hours and then they are ready to be fried. Can be stored in the freezer for up to 6 months, if you wrap it in plastic, then foil and put it in a freezer proof bag. Take out the night before you want to stuff them, should be defrosted on the counter. Don’t defrost in the microwave.
Makes about 50

(Visited 299 times, 1 visits today)