when i make samosas the base looks exactly like the ones you get in pakistan but its not crispy just slightly hard i want it too be real crispy
please share some recipes on how to make crispy samosa dough , i know you can buy these sheets but im talking about the samosas you get from these stalls in pak .
when i make samosas the base looks exactly like the ones you get in pakistan but its not crispy just slightly hard i want it too be real crispy
please share some recipes on how to make crispy samosa dough , i know you can buy these sheets but im talking about the samosas you get from these stalls in pak .
Thanks
Can you please post your recipe I have been looking for good samosa recipe for a while?
alllahhhh i asked for recipes aur yahaan tooo kuch aur hi
njaveed d way i make samosas are
one cup of plain flour
3 tbsp or more oil
a pinch baking powder
namak
zeera
n water
get d flour n all oil to it and form a crumbly mizture also add namak and zeera at this point then add in water slowly until u can kneed it as dough . knead well it should be slightly hard then roll out rotis and voila
mizzrani try at your own risk but my abbu says that the key to a crispy samosa is to add enough oil. Maybe try adding 1 more tbsp of oil and see if the end result is any different?
make samosa dough by using,
1 cup plain flour,
½ teaspoon baking soda,
½ teaspoon baking powder,
½ teaspoon zeera,
3 tablespoons ghee/butter,
and salt
After the dough is ready,keep it covered with a damp cloth for about 15 minutes.
Thanks mizzrani and shining star I will try to make samosa this weekend. Does anyone has a good filling recipe?????? please
I have made samosas from scratch a few times....and i made the filling like so...
-1 pound ,boiled peeled and cubed potatoes
-1 medium onion chopped
-a handful of green chillies chopped
-a handful of chopped cilantro
-regular spices(salt,crushed red chilli flakes,whole zeera,whole coriander seeds aka sookha dhaniya whole)
-a few leaves of fresh mint(if u have them)
_mix all together and fill the samosas and fry them...:)
(P.S...my aunt uses kalonji seeds too in the filling....i like them,but havent tried myself)