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How to make sambusa





Which is better for samosa?
When they are half fried you can increase the flame to little high and fry until crusty.
5, allow the dough ipad kado abonnement to rest for 30 minutes.Transfer crumbled potatoes, green peas (optional red chili powder, garam masala, salt, amchur powder and anardana (if you like).After each batch is finished frying, use a slotted spoon to move the finished samosas to a plate lined with paper towels to drain off the extra oil.As a life-long baker, I'm pretty good with the flour dough so hopefully it won't be too difficult for.Question What do I use if I do not have ghee?Spring rolls, bread rolls, pakora, sandwiches, tips for making the perfect samosa dough crust.
Water 550 ml, anise and elderberry should be purchased in large stores or supermarkets in spices department.Add each one carefully and check your texture at every step so you can achieve the ideal dough.2 3, mix in 5 tablespoons of water.Leaving the covered dough out will make the dough easier to roll.The traditional recipe calls for white flour not whole-wheat, spelt or buckwheat flour.Sambucas producers hold the real recipe in secret which is highly confidential, proprietary, and protected by law.Adjust the flame as needed.Make a cone shape like you see in the picture.Cut it to two.Cover and set aside until the filling is ready.




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