Friday, May 29, 2009

Samosa


Samosa sure qualifies as the most popular and most likeable Indian snack item. Garam garam samosas on a cool wintry afternoon is the best treat you can give yourself. Again, I'm posting this now (after weeks of clicking the pic) since I so much want to eat it right away (its 15degrees where I stay), but laziness is what is holding me back from cooking. Bah! Its too cold outside, who'll go and cook. So, satisfying my appetite by drooling at this picture below:




Now, don't laugh looking at the shape of the samosa :) My Second attempt, I think I did a decent job. 

Recipe is from Sanjay Tumma @ vahrevah.com. He's right about adding oil while kneading the dough. Samosas were lot crispier than what I made earlier.

8 comments:

lafemmereva

Samosa is one of my favorite dishes. Let me try this weekend!!

Manjusha

lady! that was quick.. my posting & your commenting. :)

Lakshmiskitchen

Looks yummy. I tried the samosa dough with maida and wheat flour mix (equal amounts) and they turned as yummy as store bought.

Ramya Vijaykumar

Hey Manju, you wont believe I made a worst samosa when I made it the first time your looks decent and I do understand the second time it would have turned out to be a gorgeous one!!!

Manjusha

@ Lakshmi,

Thanks for the idea. Shall make them next time using the half-and-half mix.

Manjusha

@ Ramya,

Mine were literally worst the first time. I still remember, the crust was too thick and hard, the inner most layer was dough-y. On the whole - yucky. :)

kaburulu

Another tip to make the crust cripy. After you knead the dough. Put it in the refrigirator for atleast 15 minutes (the more the better). And take it out just a few minutes before rolling....The samosas will be just like store bought

Manjusha

@ Swati,

Thanks. Shall keep your tip in mind the next time I make samosas.

Inspired cooking   © 2008. Template Recipes by Emporium Digital

TOP