Samosa attempt after many years. Whole wheat butter crust and baked+air-fried.
One of these days I’ll attempt the real thing: white flour and deep fried.
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Cooking is a Buddhist hobby. Teaches you all about transience.
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Not very satisfying snack. Been in a weird mood. I blame August.
Only accomplishment today has been a bit of logistics work on the art of gig books and making samosas.
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Try them with rice paper like used with spring rolls. Much better than thicker wheat flour.
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No I don’t like that kind, that’s basically fried wontons, whole different thing
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Samosas originated as nomad food in Central Asia. I like to think they were used like shuriken by Uzbekis etc
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