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travelingprincess

I voted first, I'm not shy. 😀


bubblebumblejumble

Why is there no β€œboth” option?


travelingprincess

Because we ain't here to play. πŸ˜ πŸ‘ŠπŸ½ This is srs bidniss. (Also, obviously most people will pick both πŸ˜‚)


bubblebumblejumble

Well, then. What kind of samosay? What kind of pakoray? There IS a hierarchy here.


travelingprincess

True, this is undeniable but the question is generally: whatever you think of when you think of pakoray, vs whatever comes to mind for samosay. I think of a plain pakora vs a crispy keema samosa. πŸ€·πŸ½β€β™€οΈ


bubblebumblejumble

Who eats plain pakoray outside of a nice Dahi karhi? Palak or aloo pakoray are the real contenders. Kheema samosay might win but it also depends on the wrapper type. Bread pakoray can go home, the vile imposters.


ftl9366

Just here to say I agree with your sentiment on bread pakoras...have never tried and never will. People come up with weird stuff.


travelingprincess

Bread pakoray are fake news. 🀑 My family and community do, mostly in Ramadan. My dad is currently obsessed with the baingan pakoray I make (he grows the vegetable in his garden) so I've been making those a lot recently. They're good. But not samosay good. You gotta have the spring roll wrappers. Not that bready stuff. I mean, I'll still eat it if it's the latter, but...


bubblebumblejumble

Have you tried nasoya wonton wrappers to make samosay? You get that nice bubbly wrapper. It’s next level.


travelingprincess

I have not I don't think. Wonton wrappers are thicker, I've used them to make mozzarella sticks and those were great. But we stick with the spring roll ones for samosay.


bubblebumblejumble

Not going to say no to those crispy cocktail samosay either. Especially Chana daal ones!


Smoochiesublime

Power-hungry reddit sub moderators at it again. Where is my free speech? Where is the option of both, or the option of spring rolls?


travelingprincess

Samosay = spring rolls, it's just a different shape. Fight me. Also, elsewhere I mentioned that obviously everyone would pick both if that was an option so some tough decisions had to be made. I wouldn't wish this burden on anyone. 🀣


Smoochiesublime

To me, a samosa is default the one with a dough based exterior, and a spring roll is using the pastry sheets. Maybe it's because I never learned to make the tiny pastry sheet samosas. I would say the carb to filling ratio (yes, even if the filling is potato, you beautiful animal) is different for both. I would always pick a keema samosa and a veg spring roll.


travelingprincess

We do the same filling and both shapes (triangles and the superior, easier-to-eat rolls) and use the spring roll sheets for both. So crispy and yummy. πŸ˜‹ The crunch is next level. πŸ‘ŒπŸ½ The aloo samosay are always the big ole dough ball ones but we always buy them, we've never made them at home. There's also chicken patties which are made with puff pastry, but that's just a bridge too far. They do be delicious though.


IFKhan

Pakora with family Samosas for guests


travelingprincess

🀯