I tried several ways and this one fits the most with the least overlap. I thought having the smaller edges against the sides would fit more but that doesn’t work out as well.
I usually do two layers and have the second layer rotated by 22.5 degrees (half of 45) as that makes them sit between the ones on the bottom layers, the thickest parts of each are in the middle so if I lay them on top at the same rotation they tend to tip to one side and then the edge that sticks up gets burned before they are fully cooked.
Yes, I eat a lot of these ^^ they’re 60 pieces for ~$5 (45 SEK) at the big Asian grocery store in my city. The filling is a nice mix of vegetables with soy beans as protein and spiced with curry and mint, very nice with both soy sauce and sweet chili sauce!
Oooh yeah! Though it can get messy, I like the wrapping very crispy so they sometimes break when you bite into them and you get that stuffing on your fingers, they’re not small enough to eat in one bite (well, it can be done but it’s a bit too much of a mouthful). And the healthy part is exactly why I don’t deep-fry them! Brushed with a light coating of a high smoke point oil is enough, tried without oil but the wrapping just turns into basically dried pasta which isn’t nice.
thank you for the tips. i
wasam going to try this.my go-to method for keeping my fingers clean is chopsticks, but i’m not sure i can manage a samosa with those. i’d be delighted to make a mess trying though.