What is the correct technique for folding and sealing a Samosa so the filling doesn't leak out during frying?

Question

What is the correct technique for folding and sealing a Samosa? Learn how to ensure the filling doesn't leak out during the frying process.

Answer 1

The key to sealing a samosa is to create a tight, triangular pocket by carefully folding the dough and using a flour-water paste to glue the edges together securely. Ensure there are no gaps or weak spots before frying.

Detailed Explanation:

Folding and sealing a samosa properly is crucial to prevent the filling from leaking out during frying. Here's a step-by-step guide:

1. Prepare the Dough: Start with a well-rested dough, rolled into thin circles or ovals. The thinner the dough, the crispier the samosa.
2. Cut and Shape: Cut each circle in half. Take one half and form a cone shape.
3. Apply the Paste: Make a paste of flour and water (a slurry). Apply this paste along one straight edge of the semicircle.
4. Form the Cone: Bring the pasted edge over to meet the other straight edge, forming a cone. Press firmly to seal the seam. This creates a pocket.
5. Fill the Cone: Fill the cone with your prepared samosa filling, being careful not to overfill. Leave some space at the top for sealing.
6. Seal the Top: Apply the flour-water paste to the open edges of the cone. Pinch the edges together firmly to completely seal the samosa. Ensure there are no gaps. You can create decorative crimps with a fork if desired, which also helps to reinforce the seal.
7. Check for Weak Spots: Inspect the samosa for any weak spots or openings. If you find any, apply more paste and press firmly to seal.

Pro Tip:

After sealing, let the samosas rest for about 15-20 minutes before frying. This allows the gluten in the dough to relax and the seal to set properly, further reducing the risk of leaks during frying.