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Old 02-09-2008, 02:45 PM - Thread Starter
 
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I'm making a big batch of samosas. i usually make the dough, roll it out stuff it with my samosa mixture and then pan fry them two at a time.

I am wanting to make a huge batch and freeze them for after baby is here. I want to be able to heat them up in the toaster oven or on stovetop real quick so I was thinking 2 or 3 in a ziplock bag in the freezer but....

What's the best way to get them freezer ready-
Do I pan fry them as usual and then just freeze once they are cool?
Should I bake them partially and then freeze like that?

I don't want to ruin a whole batch of them by freezing them wrong- help.
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Old 02-09-2008, 03:41 PM
 
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I would bake them all the way. I think that, if you partially bake them, it may affect the consistency a lot. They might be doughier from being in the freezer. The consistency would prolly be different anyhow, just from being frozen and reheated, but I'd say your best bet is to cook them before freezing.
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Old 02-10-2008, 12:24 AM
 
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MMMMMMM Samosas! You're killin' me
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Old 02-10-2008, 12:24 AM
 
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MMMMMMM Samosas! You're killin' me
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Old 02-10-2008, 04:04 AM
 
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Cook all the way, then put them on a cookie sheet right into the freezer after 10 minutes or so you can then put them into a ziploc or whatever and they won't stick together and you can just pop out as many as you want when the time comes.
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Old 02-10-2008, 04:17 AM
 
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are these like th GS cookies!!!!??? where is that recipe!?

Living DAIRY AND GLUTEN FREE for my SPD and Aspergers Little Man.
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Old 02-10-2008, 10:36 AM - Thread Starter
 
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Samosa Recipe...

I used recipes from this site http://www.ivu.org/recipes/

This is what I use for the dough http://www.ivu.org/recipes/indian-snacks/samosas2.html
Dough:
2 c. white and/or whole wheat flour
water 1/2 to 1 cup (or enough to make a dough)
1 tsp. salt
1/4 c. vegetable oil
Mix the flour and salt with the oil; add enough water to make a dough.
Make golf ball sized balls out of the dough and roll them flat with a rolling pin or use your hands to flatten them.
Stuff the filling inside, then close tightly like a turnover for frying.
Fry in oil, flipping occasionally until light brown.

But for the filling I am using a Dahl that I made with lentils brown rice and coconut milk and garam masala. A spoonful of Dahl and a small spoonful of yams, tucked inside and then gonna make them how Steady101 suggested (Thank you! )

Sometimes I stuff them with the aloo tikki mixture (potatoes, peas, cashews, garam masala)
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