Crispy Samosa Dough

Ingredients

• 3 cups flour
• 1/4 cup vegetable oil
• 3 tablespoons powdered milk
• 1 teaspoon baking powder
• 1 tablespoon sugar
• A pinch of salt
• 1 tablespoon cornstarch
• 1 cup warm water, or as needed for the dough
• Crispy samosa dough recipe by a friend and cook from the Shou Tabbakheen Today website:
• Amani Daqiq
• Click on Amani's name to visit her profile on our website and try her delicious recipes.
• To make the delicious red tomato cumin paste the way Amani does, click this link:
• How to Make Red Tomato Cumin Paste
• To make chicken popcorn the way Amani does, click this link: How to Make Chicken Popcorn
• To make the tart dough and pastry cream recipe the way Amani does, click this link: Successful Tart Dough
• To try qatayef the way Amani does, click this link: Successful Qatayef Dough
• For more Arabic dessert recipes on the Shou Tabbakheen Today website, here is the recipe for Soufouf

Method

1. In a deep bowl place the flour, pour the oil over it and rub together with your hands, then add the milk, baking powder, sugar, salt, and cornstarch
2. Begin adding the water gradually and knead until you obtain a cohesive dough
3. Place the samosa dough in an oiled bowl and let it rest for about 30 minutes
4. Roll out the dough, cut into circles, and fill with meat or cheese filling as desired
5. Seal the samosa edges with a fork or any method you like, and deep-fry in hot oil until golden on both sides
6. Crispy samosa dough recipe by a friend and chef on ShowTabkhinToday:
7. Amani Daqiq
8. Click Amani's name to visit her page on our site and try her delicious recipes
9. To prepare Amani's tasty red tomato 'Kamouna', click this link:
10. How to make red tomato Kamouna
11. To prepare Amani's chicken popcorn, click this link: How to make chicken popcorn
12. To prepare Amani's tart dough and crème pâtissière, click this link: Successful tart dough
13. To try Amani's qatayef, click this link: Successful qatayef dough method
14. For more Arabic dessert recipes on ShowTabkhinToday, here is how to make 'Hala Al-Soufuf'