Want an alternative to deep fried samosas? Are you sick of excessively flaky curry puffs that leave a trail of flakes everywhere? Then this recipe is for you! These samosas are made from Malaysian paratha dough and are pretty easy to make. They can be filled with just about anything – beef kheema, chicken kheema, spiced potato, or any leftover dry salan. They make wonderful snacks for kids as well. In fact, my kids gobbled up all of the samosas the minute they came out of the oven!
This step is important!! Do not completely thaw the parathas, make sure they are quite cold and semi-frozen. As you work with it, it will start to thaw. If they become too thawed, the dough will become very sticky and impossible to work with. If you notice your dough thawing too quickly stick it back in the freezer for a minute.
Fold the dough over the filling carefully, press the edges together and crimp with a fork.
Place the samosas on an ungreased cookie sheet. Place in an oven set to 350 degrees for about 20 minutes, checking on them regularly.
Note: Malaysian parathas can be purchased from any Indo-Pak supermarket. They are found in the freezer aisle.