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:
Samosa is one of my favorite dishes. Let me try this weekend!!
lady! that was quick.. my posting & your commenting. :)
Looks yummy. I tried the samosa dough with maida and wheat flour mix (equal amounts) and they turned as yummy as store bought.
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!!!
@ Lakshmi,
Thanks for the idea. Shall make them next time using the half-and-half mix.
@ 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. :)
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
@ Swati,
Thanks. Shall keep your tip in mind the next time I make samosas.
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