SAMOSA AND SPRING ROLL. (THE BEST RECIPE FOR BEGINNERS)

FOR SAMOSA FILILING

• meat
• carrot
• green peas
• green pepper
• spring onions
• any other vegetable you want to add to your filling.
• spices (salt, maggi, black pepper, thyme, curry etc)

FOR SPRING ROLL FILLING

• the difference between samosa and spring roll filling is the meat. you don't add meat to spring roll only vegetables but you can add meat if it's for just casual home made dessert or appetizers but for normal commercial purpose and the actual right way to do spring rolls is to add only the veggies.

FOR SAMOSA AND SPRING ROLL WRAPPERS

You can either use the same wrappers or different wrappers. For same wrappers:

• flour
• corn starch
• pinch of salt
• water

Add three cups of flour, 2 tbspns of corn starch and a pinch of salt then add water little by little till you force a soft sticky dough. Knead the dough till all the ingredients are well combined the allow to rest in an air tight warm place for about 10 mins to allow the gluten act. 

After 10 mins divide your dough into equal pieces and start rolling. Till thin but not so thin. After rolling all of the dough start stacking them one on top of the other. the base dough should be wide enough to accommodate all the others. 

Rub a little oil on the surface of the dough before stacking. After putting another rub again on it before putting the next. 

After exhausting the dough, you don't need to rub on the top dough just grab your rolling pin and start rolling everything together. Flip the other side ans roll again till you get the right thinness.

Proceed to the frying pan or oven, heat up the oven at about 15 degrees Celsius and put the dough then flip over after 5 mins, your dough should be ready for separating now. 

For the pan, add a little oil then rub all over the face of the pan and put the dough then allow till you can see some swellings or air bubbles the flip to the other side.

Cut out the thick part of the dough which is usually the sides then start separating the dough. Be careful no to rip the dough cos they can rip and all your hard work will be wasted so be very careful when separating the wrappers.

• The steps to this is actually a bit complicated and by merely just reading you might not understand fully so please you can go to my Youtube channel and see a video on how to make these wrappers.

FOR THE DIFFERENT WRAPPERS

• meat pie dough is used for spring roll wrappers too but that's if you're baking the spring rolls. But you can also fry it but add a little butter not as much as if you want to bake it.
• the samosa wrappers are very stressful but with time you'd get used to it. Add 3 cups of flour, a pinch of salt, c.m.c sodium and 3/4 cup of vegetable oil in a bowl. Start mixing everything together with little water till everything is well combined and till you get a soft sticky dough. Knead the dough till everything is well combined. Roll the dough all out till it's flat then proceed to heat it up a little in the frying pan add a little oil just to get the pan a little wet then put the dough and allow to get a little hot then flip it over till all the sough is well heated. bring it down and start cutting into a triangle shape. Having samosa cutter will be very helpful for this. 

PLEASE YOU CAN THE VIDEO ON MY YOUTUBE CHANNEL. I'D BE DROPPING THE LINK IN MY NEXT BLOG POST. DO WELL TO SUBSCRIBE PLEASE. THANK YOUUUUUUUU