The Best Crispy Samosas | Zainab Shah | NYT Cooking
162.2 هزار بار بازدید -
3 سال پیش
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Get the recipes:Qeema Samosas (Chicken
Get the recipes:
Qeema Samosas (Chicken Samosas): https://nyti.ms/3rYLABe
Aloo Samosas (Potato Samosas): https://nyti.ms/3s4OfJB
Mint Chutney: https://nyti.ms/32e0w4d
The food writer Zainab Shah is here showing us how she makes gorgeously crispy samosas two ways: One combines spiced ground chicken with cilantro and green chiles for freshness, and the other is a Punjabi-spiced mixture of potato and peas. In Pakistan, home cooks have varied takes on samosa fillings, but most agree on using store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Qeema Samosas (Chicken Samosas): https://nyti.ms/3rYLABe
Aloo Samosas (Potato Samosas): https://nyti.ms/3s4OfJB
Mint Chutney: https://nyti.ms/32e0w4d
The food writer Zainab Shah is here showing us how she makes gorgeously crispy samosas two ways: One combines spiced ground chicken with cilantro and green chiles for freshness, and the other is a Punjabi-spiced mixture of potato and peas. In Pakistan, home cooks have varied takes on samosa fillings, but most agree on using store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime.
------------------------------------------
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
3 سال پیش
در تاریخ 1400/01/20 منتشر شده
است.
162,269
بـار بازدید شده