~Recipe Credit: Mummy Bobat~
Anything homemade just makes it extra delicious & special. Here is mummy Bobat’s way of making homemade parr / pastry. If this is your first time making it, we would recommend you get an extra pair of hands to assist you! Be sure to check out our YouTube video below to get a better understanding of the method.
For those new to the kitchen don’t panic! You can fill your samosas with ready made parr / pastry which is available at your local Asian grocery store.
Click here to view our chicken kheema samosas recipe!
- 1.5kg plain flour (we use costco)
- 1 tbsp white vinegar
- 6 tsps Salt
- Warm water
- Recite Bismillah.
- Combine flour, salt & vinegar. Make a dough with warm water which is not too soft & neither too hard.
- Cover & allow to rest for 30 minutes.
- Make little balls roughly weighing 50g.
- Roll them out into mini parr / pastry rotis (circles).
- Then generously spread oil onto the tops of these circles & a sprinkle of plain flour. This step is essential for the parr (pastry) to peel apart easily.
- Sandwich two pastry / parr circles together with both the oiled sides in the middle. Repeat this with all the pastry / parr circles.
- Now repeat step 6 &7 so you have a stack of 4 pastry / parr circles. Repeat till you have 6 pastry circles in each stack.
- Roll each one into a big circle (size of a pizza pan).
- Then in a pizza pan, cook on medium to low heat peeling each layer off as you go along. (See video below).
- Cover in cloth, so they do not dry out & allow them to cool.
- Scrape the leftover oil & flour into a bowl. This can be used up in chapatti / roti dough.
- Cut to preferred size.
- The sides can be used as toppings / garnishing for Khowse, channa chaat etc. Freeze in a zip lock bag & fry as needed.
- Wrap the samosa pastry well in cling film & then place them into a bag. Freeze & pull out as needed.
- If you wish to use them immediately you may do so.
- Remember us in your duas & enjoy!