Why does the crust have too many blisters and bubbles ?įrying them in very hot oil or too much moisture in the dough can make plenty of bubbles or blisters on the crust. Using too little fats in the dough may lead to hard crust. Anything more than this may break the crust. For every one kg of flour, you can use up to 200 grams of fat (oil or ghee). This is useful in case you like to double or triple the recipe.ġ. You should see very tiny bubbles after 30 to 40 seconds. The oil should not sizzle or bubble up immediately when a piece of dough is dropped to the oil. Otherwise the samosas won’t cook and turn crispy. It should not be cooked in very hot oil or on high heat. Too thick will not cook the samosasįrying – Samosa has to be fried in moderately hot oil on a low flame. Thin layers will break the samosas while frying. Rolling the dough – It has to be rolled to neither too thick nor too thin. It should not turn smooth but has to be tight and stiff. After the resting, it has to be kneaded well for 3 to 4 mins. Resting & kneading dough – The dough does not require kneading when it is made. Too much moisture in the dough will make lots of tiny air pockets in the crust and will prevent the samosas from turning crispy. Texture of dough – Samosa dough has to be stiff & not soft like roti dough. Rub the oil & flour together very well until the mixture looks like breadcrumbs. Do not reduce the amount of oil mentioned in the recipe.Ĭrumb oil & flour – The process of rubbing the oil into the flour is the key step to make a flaky crust. Too little oil will make the samosa crust hard. A perfect samosa should be crispy & flaky with almost no bubbles or blisters on them.įats (Oil or ghee) – The amount of oil added to the flour is very important to make flaky and crispy samosas.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |