Friday, May 25, 2018

Tata Cha Chakri Samosa / Pinwheel Samosa

Puff Pastry - Ingredients

  • Maida                2 Cups
  • Salt                    ½  tsp
  • Chilled butter    1 Cup
  • Lemon juice      1 tbsp
  • Chilled water     2/3 cup


Method for making the dough
  1. Sieve flour and salt and rub in 2 tbsp butter into crumbs
  2. Place the balance butter inside a butter paper and beat it using a rolling pin into 6 inch flat square  and chill it.
  3. Make a well in the center of the dry ingredient and add the wet ingredients
  4. knead to soft dough and keep it in the fridge for 30 mts
  5. Now roll out the dough on a lightly floured surface to a 10 inch square.
  6. place the butter diagonally in the centre  of the dough, so that it looks like a diamond
  7. Bring each corner of the butter to enclose it completely.  Cling wrap and keep in the fridge for 30mts
  8. Now roll it again to 16x6 inch rectangle then fold the lower third of the pastry over the centre third, and the top third of the pastry down over that.
  9. Seal the edges by pressing down with the rolling pin.
  10. Brush off any excess flour with a dry pastry brush, wrap in cling film and chill it for 30mts.
  11. Roll out the pastry to the same size again with the sealed edges at the top and bottom.
  12. Fold up and chill as before.
  13. Repeat the rolling, folding and chilling process 3 more times and then the pastry dough is ready.
  14. The more you repeat the more flakiness it gives.

Filling
400gms potatoes, steamed and mashed
1 tsp red chili powder
1 tsp coriander powder
1 tsp amchur
½  tsp cumin powder
½ tsp garam masala
2 tbsp fresh coriander, finely chopped

For filling
  1. Gently mash in the potatoes and add all the spices. Mix everything together. Finally mix in fresh coriander.
  2.  Roll out the dough into ¼ inch thickness of oblong shape. Take the filling and spread it evenly on the rolled dough, leaving around 1 cm space around the corners. Gently press it down.
  3. To make the chakri samosa roll the dough topped with filling, starting from one corner, into a tight and firm log shape. Apply some water at the loose edge and seal well. Roll it few times on the board to make it nice and firm.
  4. Using a sharp knife cut out the edges where there is no filling. Cut out 1 cm pieces from the remaining roll. Keep them aside.
  5. Place each piece between palms of your hand and gently press it and place them in a greased tray and egg/milk wash them
  6. Bake in 250degree preheated oven for 20- 30mts. Serve hot with tea


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