MAKE 200 SAMOSA SHEETS IN 1 HOUR// HOW TO FOLD SAMOSAS

Samosa filling
1 large salmon fish debone (240g)
1 1/3 cup of chopped cabbage
1 cup of chopped spring onion
7g garlic with fish
7g chopped garlic
1/2 cup of green bell pepper
1/2 tsp salt
6g margi cube
1 tbsp powdered pepper
1 cup of grated carrots (150g)
Samosa wrappers
3 cups of flour (375g)
3 1/2 cups of water (28oz)
1/4 cup of corn starch (48g)
1/2 tsp salt
1 tbsp sugar

[@solapearomokunola5114]

Thanks for sharing

[@dishdelishafrica1063]

Thank you for watching

[@botadufig05]

Thanks for sharing.
Allow the wrap to cool a bit before taking it off.

[@dishdelishafrica1063]

If you allow the wrappers to stay too long on the frying pan, it will start to burn. So you remove it once you see it has dried up as shown in the vidoe

[@dishdelishafrica1063]

Thank you for watching

[@botadufig05]

@@dishdelishafrica1063 I didn't mean it should be left on the stove. I take it off the stove and leave it for some seconds to cool a bit. It comes out better, it works for me.

[@Kinzysdecor]

How do you wash the cabbage ma'am

[@akosejoks9077]

Hi.
I have painters brush.
Can i use it?

[@dishdelishafrica1063]

If the brush is clean you can use it

[@user-rl8we9oc4j]

How many CM is you driving pan

[@dishdelishafrica1063]

25 cm

[@NatashaMusonda-iu7gm]

What's in the flour ( the mixtures )

[@dishdelishafrica1063]

Water, flour,salt and corn starch.... measurements are in the description box

[@botadufig05]

I willlike to ask why do you add sugar to your wrap?

[@dishdelishafrica1063]

We add sugar for taste. So the wrappers can have taste.

[@botadufig05]

@@dishdelishafrica1063 thank you.