Learn how resting samosa dough affects rolling, structure, and flakiness.
1 Answer
Yes, samosa dough should be rested for at least 30 minutes before shaping. Resting allows the gluten to relax, resulting in a more pliable and easier-to-handle dough.
Detailed Explanation:
Resting samosa dough is a crucial step in achieving the desired texture and ease of handling. When you mix flour and water, gluten develops, which can make the dough elastic and resistant to shaping. Resting allows the gluten strands to relax and unwind. This relaxation makes the dough more extensible, meaning it can be stretched and rolled out more easily without snapping back. A well-rested dough will also be less prone to shrinking after shaping, ensuring your samosas maintain their form during frying or baking. Aim for a resting period of at least 30 minutes, but longer resting times (up to an hour or two) can further improve the dough's workability. Cover the dough with a damp cloth or plastic wrap during resting to prevent it from drying out.
Pro Tip:
If you're short on time, even a 15-minute rest is better than no rest at all. However, for optimal results, plan for at least 30 minutes. You can also prepare the dough ahead of time and refrigerate it for several hours or overnight. Just be sure to bring it back to room temperature before shaping.