Bululu Cafe

09/09/2026

06/09/2026

02/09/2026

About today's lunch.
Nsima,beef hearts and Visashi.

30/08/2026

Homemade Samosa Wrappers

These homemade samosa wrappers are thin, sturdy, and perfect for making crisp, neatly folded samosas.

Ingredients
• 2 cups all-purpose flour — 250 g
• ½ teaspoon salt — 3 g
• 2 tablespoons vegetable oil — 30 ml
• ¾ cup water — 180 ml, approximately
• 2 tablespoons cornstarch — 16 g, for dusting/rolling
• Extra flour for dusting, as needed

Instructions

Combine the flour and salt in a bowl. Add the vegetable oil and rub it into the flour until the mixture resembles fine crumbs.

Gradually add the water, mixing until a firm dough forms. Avoid making the dough too soft.

Knead the dough for about 5–7 minutes until smooth and firm. Cover and allow it to rest for 20–30 minutes.

Divide the dough into small, equal-sized balls.

Roll each ball into a thin circle on a lightly floured surface. Keep the wrappers as thin and even as possible.

For a layered wrapper, lightly dust the surface of one rolled sheet with cornstarch, place another sheet on top, and continue layering as desired. Roll gently to seal the layers together.

Cook the layered dough briefly on a dry pan over low heat until the layers begin to separate and the dough is still soft. Do not brown it.

Allow it to cool slightly, then carefully separate the layers.

Cut each round wrapper into halves or the desired size for your samosas.

Fill each wrapper with your prepared samosa filling and fold into a neat triangle. Seal the edge with a little flour-and-water paste.

Keep the finished samosas covered with a clean damp cloth while working so the wrappers don’t dry out.

Tip: For extra-crispy samosas, keep the wrappers thin and avoid overfilling them. Store unused wrappers in an airtight bag with parchment between the layers and refrigerate or freeze.

21/08/2026

This is a must try recipe!!!

18/08/2026

Breakfast is ready!!!

16/08/2026

Homemade Flour Tortilla Wraps

Ingredients

* 3 cups all-purpose flour
* 1 tsp salt
* 1 tsp baking powder
* 3 tbsp vegetable oil
* 1 cup warm water, plus a little more if needed

Steps

1. Mix the dry ingredients: Combine flour, salt, and baking powder in a bowl.

2. Add the oil and water: Add the vegetable oil, then gradually pour in the warm water while mixing until a soft dough forms.

3. Knead: Knead the dough for about 5–8 minutes until smooth and elastic.

4. Rest: Cover the dough and let it rest for 20–30 minutes

5. Divide and roll: Divide into 8–10 equal balls. Roll each ball out very thinly into a round tortilla.

6. Cook: Heat a dry frying pan over medium-high heat. Cook each tortilla for about 30–60 seconds per side until light brown spots appear and the tortilla is cooked through.

7. Keep soft: Stack the cooked tortillas and cover them with a clean kitchen towel so they remain soft and flexible.

8. Use or store: Allow them to cool, then use for your preferred wraps or store in an airtight bag.

12/08/2026

🫓 Frozen Parathas (Store-Bought Style)

Store-bought style Frozen Parathas 🫓
Make once, freeze & cook anytime for Ramadan 🌙
Save for Ramadan prep 💛

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📝 Ingredients:
Makes approx. 20–22 parathas

Dough
All-purpose flour (Maida) – 10–11 cups (1.25–1.375 kg)

Salt – 1 tsp (6 g)

Oil – 4 tbsp (60 ml)

Warm water – 1¾ to 2 cups (420–480 ml)
(add gradually to make soft dough)

Layering / Butter
Ghee / Butter – ½ cup (100 g)
Oil – 2 tbsp (30 ml)
Dry flour for dusting – ¼ cup (30 g)

👩‍🍳 Method:

1️⃣ Dough
Mix flour + salt in a bowl.
Add oil and rub well until crumbly.
Add warm water gradually and knead a soft dough.
Cover and rest for 20 minutes.

2️⃣ Layering (Store-Bought Style)
Divide dough into 20–22 equal balls.
Roll each ball into a thin round roti (like a thin chapati).
Spread ghee/butter + oil evenly over the roti.

Fold into layers using either method:

Method A (Triangle Layers)
Fold roti into a triangle
Press lightly
Roll again into a thin paratha

Method B (Layered Roll)
Fold roti like a paper fan / pleats
Roll into a tight spiral
Flatten and roll into a thin paratha
Dust with dry flour if needed while rolling.

3️⃣ Freeze (Fast Store-Bought Method)

Place each paratha separately on butter paper.
Stack parathas with butter paper between each.
Freeze on a tray for 2 hours.
Once frozen, transfer to a box or zip lock bag
(keep butter paper between each paratha).
Freeze up to 1 month.

👉 Cook directly from frozen (no thawing)

🔥 Cooking Methods

1️⃣ Tawa (Best)
Cook on medium heat
Apply ghee/butter on both sides
Cook until golden & flaky

2️⃣ Air Fryer (Quick)
Preheat 200°C / 400°F
Spray light oil
Cook 6–8 minutes (flip once)

3️⃣ Oven (Batch)
Bake at 200°C / 400°F
8–10 minutes (flip halfway)

12/08/2026

12/08/2026

Soft Layered Paratha

Ingredients
• 2 cups all-purpose flour
• ½ tsp salt
• ½ tsp sugar
• 2 tbsp oil
• ½ cup milk
• Water, as needed
• Butter or oil, for cooking

Instructions
1. In a large bowl, combine the flour, salt, sugar, and oil.
2. Add the milk, then gradually add water while kneading until a very soft dough forms.
3. Cover and let the dough rest for 20 minutes.
4. Divide the dough into equal portions and roll each into a thin sheet.
5. Brush with oil or butter, then fold into layers or roll into a spiral.
6. Gently roll each layered dough into a round paratha.
7. Heat a skillet over medium heat and cook the paratha until lightly golden.
8. Brush with butter or oil, flip, and cook the other side until golden brown and cooked through.
9. Lightly press the paratha to bring out the flaky layers.
10. Serve hot with curry, tea, yogurt, or sugar.