Tuesday, 4 April 2017

Gluten free Samosa's

The choice that we made to not use wheat in our Samosas has turned out to be a great learning experience! We have come to realise that we can use more than 10 different types of grains to make samosas with every grain lending its own unique character to the dough. Different combination of flours lends a different flavour, texture and colour.

The samosas in the above picture have a thin crunchy crust and a chewy overall texture, made from a combination of six different flours. We are in the process of figuring out the best combination and ratio of flours and it is so hard because every combination is so special.

We also made two different types of fillings - one, a Punjabi samosa filling and the other, with Talinum leaves.

Hopefully, someday, we will end-up with a menu, that is unique enough for 'House of Grains' to hold a special place in the hearts of many! And we hope to continue learning and growing in this journey of ours! 

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