for the outer layer part of the samosa (the wrap or whatever you want to call it) …which store bought item works best?
I use those wonton wraps and make mini samosa’s out of it. It takes great when it is fresh out of the deep fryer but once is gets cold it because really chewy and hard to eat. Some have told me that tortilla’s work well for making samosa’s …has anyone tried that?
please share your ideas, suggestions, and give any advice on what to use for the outer layer part of the samosa. I refuse to make it from scratch!
I know fried tortillas pieces taste great in papri chaat. Hadn't thought about using it for samosa. That's a great idea though. How would you close off the edges?
cut in half. Half straight side in your hand to the left. Take bottom and roll up to make a cone- taking bottom corner into straight side. then take top corner and roll over to close off. alterantly you can just roll bottom to topp and you have a cruved top that you paste together.
This also works great baked-spray with pam and it's fantastic.
normally mum gets those samosa patti but don't know what they are made from and not chewy at all if they're cold. But i did have filo pastry ones and they were yummy and crispy. i think they can get a bit chewy too once cold.
we usually fry the samosas but i watched a cooking programme on TV, they baked the filo pastry samosas in oven with a little butter applied on the pastry on both sides, looked delicious & healthy.
one Q: to make the filling of Keema and whatever, do we put ginger garlic paste and tomatoes when cooking the keema? i know oil is not needed.
maheen.. I know a lot of people add water to their keema…I never add water nor oil. Enough oil drains out from the keema as it is. But I often wonder why people need to add water to it…is it to tenderize it or something?
maheen.. I know a lot of people add water to their keema...I never add water nor oil. Enough oil drains out from the keema as it is. But I often wonder why people need to add water to it.....is it to tenderize it or something?
umm.. thats how i've been taught :=D .. i guess water is needed because don't have enough time to defrost it over a couple of hours, so in goes little water (not too much), qeema, onions, garlic n tomatoes, salt n chilli powder and once its cooked abit and the onions etc are soft, i usually bhoon it with cumin powder etc etc etc and very very little oil. oil is esp needed for chicken qeema coz its dry than lamb qeema.
some ppl put too much oil and keema is like floating on the oil .. ewww.
Do you fry or bake the tortilla samosas? How do the baked samosas taste?
The one's I have tried (and made today)are fried....of course just like anything else fried foods always taste better....baked is healthier. I think I'll try baking it next time.
umm.. thats how i've been taught :=D .. i guess water is needed because don't have enough time to defrost it over a couple of hours, so in goes little water (not too much), qeema, onions, garlic n tomatoes, salt n chilli powder and once its cooked abit and the onions etc are soft, i usually bhoon it with cumin powder etc etc etc and very very little oil. oil is esp needed for chicken qeema coz its dry than lamb qeema.
some ppl put too much oil and keema is like floating on the oil .. ewww.
how do you cook yours?
I fry some onions and drain the oil completely
throw in the keema
add salt, chilli powder, garlic, ginger, and after water from the keema dries out I add yogurt instead of tomatoes and bhoon it.
ok....I have decided to give the tortillas a try tonight! thanks
oh but do they get chewy when cool?
The edges become hard sometimes, but what I usually do is heat 'em up in the microwave for a couple of seconds and it usually tastes fine; or you could add them in dahi baray or channa chat to get that cripsy taste when they are left out for a while.
Never tried baking tortillas, always have fried them like regular somosay.
If anyone bakes 'em let me know how they turn out.
Some have told me that tortilla’s work well for making samosa’s …has anyone tried that?