Easy Samosa Dough with 4 Ingredients Recipe
Introduction
Making samosas from scratch is easier than you think, especially when you start with a simple, homemade dough. This easy samosa dough recipe uses just four basic ingredients to create a perfect, crispy shell for your favorite fillings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup water
Instructions
- Step 1: Combine the all-purpose flour and salt in a large mixing bowl, then stir in the vegetable oil until the mixture resembles coarse crumbs.
- Step 2: Gradually add water, a little at a time, mixing constantly until the dough comes together and is workable but not sticky.
- Step 3: Shape the dough into a ball, cover it with a damp kitchen towel, and let it rest at room temperature for 30 minutes before rolling and filling.
Tips & Variations
- For extra crispiness, use oil instead of butter or ghee in the dough.
- Resting the dough helps the gluten relax, making it easier to roll out thinly.
- You can substitute water with a mix of water and milk for a slightly softer texture.
Storage
If not using immediately, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Bring it to room temperature before rolling. Cooked samosas are best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days and reheated in a toaster oven or skillet to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the dough may be a bit denser and less crisp. You might want to add a little extra water for a workable consistency.
Why should the dough rest before rolling out?
Resting allows the gluten in the flour to relax, which makes the dough easier to roll and prevents it from shrinking or tearing during shaping.
PrintEasy Samosa Dough with 4 Ingredients Recipe
This Easy Samosa Dough recipe uses just four simple ingredients—flour, salt, vegetable oil, and water—to create a versatile, pliable dough perfect for making authentic samosas. The dough is mixed, lightly kneaded, and rested for 30 minutes to ensure optimal texture and elasticity, making it easy to roll out and fill with your favorite savory fillings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: Dough for approximately 12 medium samosas
- Category: Dough
- Method: No-Cook
- Cuisine: Indian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
Wet Ingredients
- 2 tbsp vegetable oil
- ¾ cup water
Instructions
- Mix dry ingredients: In a large mixing bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt, stirring to evenly distribute the salt throughout the flour.
- Add oil: Stir in 2 tablespoons of vegetable oil into the flour and salt mixture until the flour becomes crumbly and evenly coated with oil.
- Incorporate water gradually: Slowly add ¾ cup of water little by little, mixing until a workable dough forms that is neither too sticky nor too dry. Adjust water amount slightly if needed.
- Knead the dough: Turn the dough onto a clean surface and knead gently to achieve a smooth, soft, and elastic consistency, about 2 to 3 minutes.
- Rest the dough: Form the dough into a ball and wrap it in a damp kitchen towel. Let it rest at room temperature for 30 minutes to relax the gluten and improve pliability for easier rolling and shaping.
Notes
- Resting the dough is essential for pliable samosa wrappers that don’t crack while shaping.
- You can substitute vegetable oil with melted ghee or other neutral oils if preferred.
- Adjust water quantity slightly depending on humidity and flour absorption.
- Use this dough immediately after resting for best results or cover and refrigerate if making ahead.
Keywords: samosa dough, easy samosa dough, Indian snack dough, simple pastry dough, samosa recipe dough
