BigPatents India

An improved flour formulation which results in products with enhanced sensory quality has been obtained by mixing thermally processed (steamed at atmospheric pressure)wheat semolina,(fine, 44 mesh, BS sieve), with refined wheat flour, expanded rice flour, salt, skim milk powder and powdered sugar along with refined vegetable oil is blended, and mixed with 60 to 70% of its weight of water to get a dough, which is sheeted as an ellipse, cut into two halves along the minor axis, folded into cone shapes with oil, mustard seeds and spice mix, sealed with moist fingers and fried in refined vegetable oil at 172° to 175° to get golden brown colored unfilled samosa like product or samosa, or for preparation of dough based sheeted and fried snacks surface coated with sweet based or salt based flavoring, or for preparaion of dough coated products such as karjikai, a sheeted, folded and fried product containing sweet filling or for preparation of kachori, a sheeted, overlaid and fried product containing sweet or savoury filling.