Has anyone ever tried this???Not the small keemay walay samosas but the big ones.
i have but they don't turn out very good. It depends on the pastry you use. I make them with filo pastry or sometimes puff pastry and they always turn out well, but I guess they aren't really authentic samosas.
my mom uses tortilla and bakes them after spraying with pam. I've used butter on them and slow baked them (250 degrees) and they turn out nice...not fried like real ones but definily lower in fat and less heavy.