so what are ur secrets and tips to getting the best samosa pastry?
im planning to make my days off a bit useful and get things into gear for Ramzan.. Not that any of us will be having fried things.. but u know on the weekends, someone is bound to come over. So im planning ahead by freezing some goodies
i made pastry yesterday, just for about 6-8 samose.. had left over fillings from patties..
i hadnt made samose for over a year.. so it wasnt as good as id wanted it.
It came out a little bit thick (still yummy) and tad bit too salty
^More power to you for making your own pastry. I just use the pastry sheets from the grocery stores. The really thin kind that are used for making spring rolls...almost like filo sheets.
And we stuff them with potato filling or a mixed vegetable filling. My mom gets the frozen back of mixed vegetables. And then she fries it up with masala...and mashes a bit of it. And we even do cheese samosay. These are fun and SAVE YOU SO MUCH TIME because you don't have to cook the filling. You simply get some shredded cheese from the market....of your choice....and stuff the samosas with them. My mom will add a mint leaf to the cheese and it gives a nice flavor.
^ oh yeah.. they turn out like "samosiyan" then :) i used to have those in Rawalpindi..
homemade pastry aint too hard to make.. try it one day! its actually quite simply and its not like aata..
I used keema with a bit of baby spinach and shredded cheddar cheese yesterday... turned out yummo. Next time im gonna use my potato filling.. i try making the filling myself cus i can monitor what goes in... and sneak in veggies for Heba.. she's highly fussy
You know, when I first saw the post, I thought it read “samosa party,” which conjured up all sorts of whacked out images in my head.
I clearly need to get more sleep.
However, Ramadaan is coming up and since I too am thinking of the new recipes I must try, here’s something I found while surfing the net. It looks pretty simple in terms of making the pastry and yummy as well.
I used to make my own samosa pastry, using plain white flour (1kg bag), salt, cooking oil (4-5 tablespoons) and water.
knead the dough and leave to rest, ensure you cover it with a damp tea towel or it will form a crust. Knead again.
make small balls, roll out 2 balls forming a circle, then get a fork and prick each one lightly (dont make holes in the pastry) brush oil on each, then sprinkle some dry flour on each and join the 2 together so both oily sides are locked together.
Ensure tawa is on a low heat, roll out and cook only once on each side, you will notice air bubbles forming, gently prise the two apart.
cut both in half, so you have a semi circle and fold.
this recipe ensures you have samosa pastry which is not thick, but also unlike filo its not too crispy either.
the prep does seem a little long winded, but i promise you if you miss any of it out you will not able to pull the two apart.
my mums secret which am gna share with u is mix the flourwith warm water, until you have a nice smooth and elastic dough. and that way u will get crispy samosas.