once you take the baras out of the water, put them in ziplog bags. portion them for one serving per bag. an hour or two before iftar take them out, soak in medim hot water, when they come to room temperature, take them out of the water and prepare them for serving. you caxn prepare them early in the day or afternoon too, if you do take them out too early, either pour the yogurt a little before iftar or keep the dahi baray in the fridge. take them out half n hour or so before iftar.
once you take the baras out of the water, put them in ziplog bags. portion them for one serving per bag. an hour or two before iftar take them out, soak in medim hot water, when they come to room temperature, take them out of the water and prepare them for serving. you caxn prepare them early in the day or afternoon too, if you do take them out too early, either pour the yogurt a little before iftar or keep the dahi baray in the fridge. take them out half n hour or so before iftar.
still waitng for reply of fillng samosa with variety. i hv boiled chicken and minced. wt could be added and varites. plzzzzzzzzzzzzz tell recipes
you can make your filling with chicken mince in lotsa ways:
boil chicken, mince or shredded, add cheese, black pepper, salt and chilly sauce, fill in the samosas
boil chicken, keep aside. stir fry the veggies of your choice, for spices you can either give it a chinese taste (salt, black pepper) or italian (origano, celery, a dash of mustard paste) or the typical pakistani spices with garam masala, red chilly powder, turmeric powder and etc. fill in the samosas. Even this much variety of taste does well.
