Samosa Variants

Filling

• 1 potato
• 1 carrot
• 2 cloves garlic
• 1 onion
• 1/2 C peas
• 1/2 C lentils
• crushed roast peanuts
• 1 T oil
• 2 t curry
• 1/4 t cinnamon
• 1/2 t cayenne
• 1/2 t pepper
• 1 t salt

Crust

Samosa

• 1 C flour
• 2 t salt
• 2 T oil
• 1/2 C water

Mix and knead. Set aside for 30 minutes. Fill and fry for samosas.

Pastry

• 2 C flour
• 1/2 t salt
• 1/2 C canola oil
• 5 T water

Mix salt and flour. Add water to oil but do not mix. Add wet ingredients to dry and mix just enough to combine. Roll out. This is a pie crust recipie and makes good pasties, particularly with whole wheat flour. Bake 350F.

Eggroll

• 2 cups (240 grams) all-purpose flour, plus more for rolling
• 1/4 cup ice-cold water, plus 1/4 cup more, if needed
• 1 large egg
• 1 teaspoon salt
• 2 tablespoons cornstarch

best is to double and make 12. Try doing this by weight and using the pasta roller. So divide the dough evenly by weight and roll out each wrapper before starting to fry them.

Using the pasta roller worked well. Pre-dividing the dough worked, but 30g was too small. It might be enough if I use 2 pieces per unit, which could work better anyway. I also want to take another crack at rolling out long chunks of dough. I may also be able to combine the two techniques. Pre-divide 120g and roll that out, cut into 4 and use that to make 2.