Re: Baking Samosas?
Made em yesterday. Never again. They are yucky.
Cant compare to fried ones.
Re: Baking Samosas?
What temperature should I keep it at? 350?
Whats the answer to this?? I mean how much heat for how long?
Re: Baking Samosas?
AJ, why do you want to try when every one is saying it sucked
anyhow if you still want to try then 350-400 for 20-25 mins or till golden brown
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I say go with puff pastry sheets and fill them with keema. I just don’t see baked samosas turning out moist enough to be bitten into 
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I dont think baked samosas and spring rolls turn out nice at all: i find them too hard to bite into. I would rather eat one fried item than 3 baked ones. :p
Re: Baking Samosas?
The samosas didn’t turn out good and we didn’t even try baking them. Our biggest problem was how to make the triangular shaped samosa from square shaped dough. We had like 3~4 shapes going at the same time. I guess we need more practice. Also, they didn’t open even though we closed them only with water but once you bight into them the allo/matar mixture inside would fall out. We just boiled potatoes, then mashed them and added species and peas. Were we supposed to add something more?
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I hereby declare the end of discussion on 'baked samosas'. It is NOT only un-tasty but it is against our culture and traditions. I will NOT allow for genetic modification to the age old process of frying samosas.
Re: Baking Samosas?
FG, I do have a suggestion for baked samosas that I will try once I get the shape right. I plan to bake them for a little while and once they are half way done, spay them with PAM oil spray and then bake them for the rest of the time. This way, they won't be too dry and will have a golden look to them too.
Re: Baking Samosas?
I hate making samosas cauz i can never get the shape...
i would prefer making keema/aloo rolls instead of wasting my time on samosas and plus it will be the same thing but just different shape.
yes glazing them half way might make a difference
Re: Baking Samosas?
ahmadjee: for the filling, if you dont want it to fall out after ur first bite, try mashing teh potatoes real good, like REALLY mash them. If the filling is too dry it will roll out in ur lap. To avoid that, add extra lemon juice to potatoes, or imli chutney or watever it is that you use.
Re: Baking Samosas?
Lemme see if I can get this shape thing in words.
glue together the two sides of the square sheet which have a common corner, overlapping a bit. U'll end up witha triangular envelope sort of thing. put in the filling. Tuck in the straight edge even more to cover the ctop of the filling. Now bring over the pointy side all the way down and glue down. Make sure the corners at the top aare sealed all the way. When ur tucking in the flat side tuck it in deep so that when u bring the pointy side over it overlaps well and leaves no gaps.
Re: Baking Samosas?
Re: Baking Samosas?
AJ make rolls out of the samosa material, it is the same thing, just different shape.
Re: Baking Samosas?
try cutting out a square piece of paper and playing with it. It is so much easier when the dough you're working with is a semi circle.
Re: Baking Samosas?
roll the dough out like a roti. cut it to make a semi circle. Take the sides of the semi circle and attach them. There is your cone looking pocket. Fill it and now when sealing it make sure the seam or where you attache the sides of the circle come in the centre of the samosa. Hope this helps otherwise just give it up. You are not samosa making material;)
Re: Baking Samosas?
I mentioned about baking samosas to my mom...and she gave me a weird look :D
She told me it can never turned out same way compare to frying...i guess i got my answer
** sigh**
Re: Baking Samosas?
Not totally giving up on samosas yet but I end up using the egg roll skins for something totally different. I saw it on Food Channel.
Mixed the frozen spinach with some goat cheese chunks and Velveeta cheese chunks (both left over from older projects) and an egg. Stuffed them in the skins and brushed them with butter and baked on 450 for 10 minutes. Came out good.
I am told that in the local grocery store there are skins that are very very thin, you have to use 4~5 to actually hold the stuffing together. They come in all shapes and sizes and so I am planning to look for round ones and see if I can try the samosas again.
Re: Baking Samosas?
ahmadjee,
It causes me great sadness to inform you that Valveeta, the best cheese singles ever made, has gelatin. ( 
)
Sincerely,
A former Valveeta lover
sniff
Re: Baking Samosas?
why would cheese have gelatin anyway...