Samosa Khol (Pastry Dough)

The wrapper that separates a great samosa from a soggy disappointment. Whole wheat flour rubbed with ghee until it resembles fine sand, then bound with cold water into a stiff dough that fries up flaky and shatter-crisp around the samosa filling.

The fat-in-flour rub is the key technique. Each grain of flour gets coated in ghee, which limits gluten development and gives that signature blistered, slightly layered crust. Skipping or shortcutting this step leaves you with a tough chewy wrapper instead.

Knead just enough to bring the dough together. Over-kneaded samosa dough turns elastic, the opposite of what you want. Rest under a damp towel keeps the surface from drying.

Kitchen Tips

• Use cold water in small splashes, the dough should feel firm but not stiff or dry, no give means it will crack when shaped
• Roll the disks thin enough to see your hand through but thick enough to hold a filling, about 1/16 inch
• Cover rolled half-moons with a damp towel, surface drying creates seams that split open during frying
• Seal edges with a paste of flour and water, samosa pockets pop open in hot oil if seams are dry

Variations

• Swap half the whole wheat for all-purpose flour for a lighter, crisper wrapper
• Add 1 teaspoon ajwain (carom) seeds to the flour for a traditional savory note
• Increase ghee to 4 tablespoons for an extra-flaky pastry, common in restaurant samosas