My son and I made this over spring break. This recipe had no reviews but had the most authentic list of ingredients. So we went shopping for the ingredients and made this a real project.
1) Ready in 25 minutes -- NOT! How about 5 hours. However, we believe that next time it will take less time.
2) Ingredients are good. However, we would like stronger flavors. So don't skimp on the spices.
3) The dough, when stretched to 6" diameter, is pretty thin. The restaurant samosas all have thicker wrapping. So I would say that it would not hurt to double the amount of dough.
4) Baked is definitely not as nice as fried in oil like the restaurant Samosas. Next time I would consider dousing the samosas in oil before baking or just deep fry them.
5) We refrigerated the dough overnight. That made the dough very elastic and not easily breakable. I would recommend making the dough a day ahead of time.
6) This recipe doesn't say anything about salt. You better have salt in the filling. We were eating ours with salt shaker passing around us like a madman. Every bite had to have a dash of salt. So put salt in the filling.
Recipe can definitely be improved. The first time did take a long time, but we are game to try it again. And we learned about those Indian spices.
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My son and I made this over spring break. This recipe had no reviews but had the most...