Samoosa Pur

CREDITS

Apa Fathima K, adjusted

INGREDIENTS

6 cups cake flour (800g) 1 ½ teaspoons salt (8g) 1 tablespoon lemon juice/vinegar (5g)2 cups cool water, add slowly (400g)

½ cup oil, to brush between layers Flour, to sprinkle

METHOD

Make dough in food processor or the stand mixer, using water only as needed. Allow the machine to knead it well until smooth. You are looking for a firm, elastic dough.
Rest, covered in plastic, for 20-30 minutes.
Now divide into 24 equal balls, about 48g-50g each. Roll into discs the size of side plates.
Now begin to stack, brushing liberally with oil. Sprinkle lightly with flour as well in between. Make a stack of 6 discs. (So, in total you will have 4 piles of 6)Remember, dont put oil on the topmost disc.
Then roll the stack into one big roti, trying to make it into a rectangle. Keep your tray close by so that you can keep referencing it for size. Roll it to fit exactly on the tray. Tray size is approximately 40x30 cm. (It's the usual large black roasting tray that comes with defy ovens.)
If you notice the layer right on top moving out of place or not rolling, gently lift it and stretch it into place. Remember to flip the stack over once or twice for even rolling.
We use the normal Roti rolling pin for the discs. But, for rolling the big stack, it's much better to use the French rolling pin (thick one)- it keeps everything even.
Place onto the greased, inverted tray. (In other words, the tray is upside down- this will assist with airflow.)
Mist the dough lightly with a spray bottle.
Now bake in a well preheated oven on 180°C (fan assisted, if available) just until it puffs up. This takes 4-5 minutes in our oven. Check early, don't let it get hard.
Turn out onto damp cloth and leave for a few minutes covered with another damp cloth. Then seperate carefully.
Repeat with the other dough balls.
Now trim the edges using a ruler and sharp knife or pizza cutter. Cut into 6cm width strips (or as desired). Using this measurement will yield 120 strips.
We sometimes use this for spring rolls or for mini sambousek (recipe in profile).
Make sure to keep pur covered at all times to avoid drying.

INFO & TIPS

The addition of acid in the form of lemon/vinegar makes the pur crisp without being brittle.

Original recipe calls for a mixture of oil and ghee for brushing between the layers, you can try that if you like.

>Save all your off-cuts in a plastic bag in the freezer and make a chaat or serve as a crunchy snack with dhall & rice.

POSTED ON

18 Jun 2023

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