Patent Flour
Dough: In a bowl combine Al Baker flour, salt, baking powder, add the oil and rub between your fingers until the mixture resembles breadcrumbs. Stir in water, then bring it together with your hands into a rough dough, adding a splash more water, if needed, cover and leave to rest for 30 minutes.
Filling: chop the potatoes into 2 cm chunks, then break the cauliflower into tiny florets. Add the potatoes to a large pan of boiling salted water and cook for 10 minutes, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
Heat oil into a large frying pan, add the onion, garlic, ginger and cook until softened. Stir in the and chili, and spices. Stir the cooked veg into the pan and crush gently, add the lemon juice and stir in the coriander leaves.
Shape dough into 10 balls, and roll the balls into thin 15cm rounds. Cut these into halves. then brush the edges with water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
Spoon in the filling, then fold over and press to seal. Heat oil then fry sambosa until golden.
Dough: In a bowl combine Al Baker flour, salt, baking powder, add the oil and rub between your fingers until the mixture resembles breadcrumbs. Stir in water, then bring it together with your hands into a rough dough, adding a splash more water, if needed, cover and leave to rest for 30 minutes.
Filling: chop the potatoes into 2 cm chunks, then break the cauliflower into tiny florets. Add the potatoes to a large pan of boiling salted water and cook for 10 minutes, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
Heat oil into a large frying pan, add the onion, garlic, ginger and cook until softened. Stir in the and chili, and spices. Stir the cooked veg into the pan and crush gently, add the lemon juice and stir in the coriander leaves.
Shape dough into 10 balls, and roll the balls into thin 15cm rounds. Cut these into halves. then brush the edges with water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
Spoon in the filling, then fold over and press to seal. Heat oil then fry sambosa until golden.
Patent Flour
