AnGeL EyEs

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!

CareBear

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?

Jias

I bought it from desi grocery store, these are the best, thin and crispy.

amelie

tortilla-

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.

mizzrani

filo pastry dunno if u cn get from where u rr bt u cn get it in the Uk from any store

Maheen2002

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.

AnGeL EyEs

thanks guys...

amelie......how do you paste it together?

Maheen... you can add whatever you like to the keema...just make sure at the end the keema is completely dry.

Diva4U

how do u make dry keema for the samosas?

Maheen2002

^- bhoon it till the water is completely dry

P.S: you don't put any oil in keema, just some water at the start which needs to be dried out later while cooking.

AnGeL EyEs

lol @ bhoon til dry

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?

Femme Fatale

To paste together use beaten eggwhite or then get some all purpose flour mix in a little water to make a thick paste and use it as glue

lifeless

my mom makes thm from some attaa

kino

I absolutely love samosay made with tortillas! We gave it a try last Ramadhan and have been using tortillas ever since.

You can use water (but this doesn't work that well), an egg, or use the batter used for pakoray to close off your somosa.

redroses

i use sunbula samosa pattis n they work fine dunno u'r gonna get tgose in US coz its saudia made n u dubian's love em

AnGeL EyEs

ok....I have decided to give the tortillas a try tonight! thanks

oh but do they get chewy when cool?

CareBear

Do you fry or bake the tortilla samosas? How do the baked samosas taste?

Maheen2002

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?

AnGeL EyEs

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.

AnGeL EyEs

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.

kino

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.