Can you use cornflour to make samosa dough?

Here's why:

* Cornflour is not elastic: Cornflour does not have the elasticity needed to form the thin, crispy dough needed for samosas. It tends to be too brittle and will break easily when you try to fold it.

* Cornflour doesn't bind well: Cornflour doesn't form the cohesive dough necessary for holding the filling and maintaining its shape during frying.

Traditional Samosa Dough:

Samosa dough typically uses:

* Wheat flour (atta): This provides the structure and elasticity needed for the dough.

* Water: To bind the flour and create the dough.

* Oil/ghee: For a richer flavor and texture.

* Salt: For taste.

Alternatives to Cornflour:

If you're looking for a gluten-free option, you can try using:

* Rice flour: Mix with tapioca flour for extra elasticity.

* Potato starch: Can be used in combination with other flours.

Remember, the right ingredients are key to achieving the perfect samosa dough!