. Module Structure

Part 2: Crafting the Samosa Pastry (Dough)

Learning Focus: The pastry provides texture—it should be crisp, flaky, and
sturdy enough to hold the filling without breaking. Avoid a soft, bread-like dough.

Ingredients

●      
4 cups All-Purpose Flour

●      
1 tsp Salt

●      
4 tbsp Oil (Vegetable or Ghee)

●      
~1 cup Cold Water (add gradually)

●      
For Glue: 2 tbsp Flour + 2–3 tbsp
Water (mixed to a smooth, thick paste)

Instructions

1.    
Combine Dry: Combine flour and salt in a mixing bowl.

2.    
Rub in Fat: Rub the oil into the flour using your fingertips until the mixture
forms a crumbly, coarse texture. This step creates flakiness.

3.    
Form Dough: Gradually add cold water to the mixture to form a firm, stiff dough. Note: Use less water than you think you need!

4.    
Rest: Knead briefly until
smooth. Brush the dough with a little oil, cover
securely (with a damp cloth or plastic wrap), and rest for 30 minutes.

Self-Check (Click for
Answer)

●      
Q: Why is it important to
let the dough rest before rolling?

○      
A: Resting allows the gluten strands to relax, making the dough easier to
roll very thinly without shrinking or tearing