@stevo54838 - Hey Stevo, I used normal all-purpose flour for the samosa dough. Here's the dough recipe again: 2 Cups of all-purpose flour 1 teaspoon of salt 6 tablespoons of vegetable (or canola) oil 8-9 tablespoons of water
@RedTactic - If your pasty is flat and thick, make sure you allow the dough time to rise. It's the air bubbles that make the fried dough bubbly and crispy. Also, try changing up your flour - not all flour is the same. You could try pastry flour which will give you light, flaky, and bubbly pasty. Finally, make sure you deep fry at a high enough temperature. Hot oil causes the air in the dough to bubble and crisp up nicely. Good luck.
@Newfielover134 - Thanks for your request. I like to cook freestyle and improvise ingredients and quantities, which doesn't work well when baking cakes. So I'll leave baking cakes to the pastry chefs. :-)
ρεεε συυυυυ ειναι φοβερο πραγματικα λες και το εχει χεσει ο Chuck Norris!!!! read greek
kantilieris 3 weeks ago
you folded them wrong
mrhitmanisback 2 months ago
Would you use selfraising flour when making the doe?
stevo54838 2 months ago
@stevo54838 - Hey Stevo, I used normal all-purpose flour for the samosa dough. Here's the dough recipe again: 2 Cups of all-purpose flour 1 teaspoon of salt 6 tablespoons of vegetable (or canola) oil 8-9 tablespoons of water
cookinginhd 2 months ago
@cookinginhd Thankyou
stevo54838 2 months ago
how do you gt the pastry to bubble, mine is always flat and think..doughy, from shop they are thin bubbly wafter thin ad crisp
RedTactic 10 months ago
@RedTactic - If your pasty is flat and thick, make sure you allow the dough time to rise. It's the air bubbles that make the fried dough bubbly and crispy. Also, try changing up your flour - not all flour is the same. You could try pastry flour which will give you light, flaky, and bubbly pasty. Finally, make sure you deep fry at a high enough temperature. Hot oil causes the air in the dough to bubble and crisp up nicely. Good luck.
cookinginhd 10 months ago
well done i must say.....it looks perfecttttt
L3waNai 10 months ago
@Newfielover134 - Thanks for your request. I like to cook freestyle and improvise ingredients and quantities, which doesn't work well when baking cakes. So I'll leave baking cakes to the pastry chefs. :-)
cookinginhd 11 months ago