![]() ![]() Meat – I always use ground beef but you can also use ground chicken for the filling.spices – I like a combination of cumin, coriander, turmeric, and chopped green chilies because I like a yellow color for my filling but you can also use chili powder.Potatoes – I like using Yukon gold white potatoes but any potatoes as long as they can be cooked soft to almost mashed consistency would work.Ghee – this coast each and every grain of flour which results in a crisp dough.Whole wheat makes a softer samosa so use regular white flour. Flour – all-purpose or maida works best for this.I’m so excited about this recipe I’ve given you a few different options for fillings. It’s crisp on the outside and you can use many different fillings from spicy samosa to sweet coconut. How do they do that? So, I started making samosa with filo pastryĪfter a few trials and errors (actually, it was my mom that helped figure it out) I finally have the best samosa recipe using homemade pastry. At first, the samosas were nice but not wonderfully crisp on the outside. Mom would buy them from the local farsan shop and of course, they were always wonderfully crisp on the outside with delicious spicy potato on the inside.īeing far away from home of course you miss these things! So, I started making them myself. Samosa Recipe – Mini Indian SnacksĪt home one of the most common snack for afternoon tea were the Punjabi samosas and pakoras. ![]() Have you wanted to make a wonderfully crisp samosa with savory or sweet fillings? These are crispy mini samosa perfect to serve before a meal as an appetizer or as a snack any time during the day. ![]()
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