Idiots guide to Samosas

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Idiots guide to Samosas
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tahir

Joined: 28 Oct 2004
Posts: 45432
Location: Essex

Posted: Sun Mar 20, 05 2:20 pm Post subject:

sean wrote:

Using a wok cuts down on the volume of oil you need. I put the used oil into a bottle (through a fine sieve) and find that it keeps indefinitely enough for my purposes.

Ditto

tahir

Joined: 28 Oct 2004
Posts: 45432
Location: Essex

Posted: Sun Mar 20, 05 2:22 pm Post subject:
Your pastry looks good Jema, what's your recipe?

jema
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Joined: 28 Oct 2004
Posts: 28118
Location: escaped from Swindon

Posted: Sun Mar 20, 05 2:30 pm Post subject:

tahir wrote:

Your pastry looks good Jema, what's your recipe?

cheap plain flour, salt, salted butter, milk. But you probably want me to say the quantities and that was simply what looked right, same with ingredient amounts, I judged it, and 25 odd Samosas later the very last of the ingredients fitted neatly into the last cone

tahir

Joined: 28 Oct 2004
Posts: 45432
Location: Essex

Posted: Sun Mar 20, 05 2:44 pm Post subject:
My mum's recipe is similar except she uses oil instead of milk and butter

tahir

Joined: 28 Oct 2004
Posts: 45432
Location: Essex

Posted: Sun Mar 20, 05 2:46 pm Post subject:

tahir wrote:

My mum's recipe is similar except she uses oil instead of milk and butter

But nowadays she just uses filo pastry from sainsburys.

jema
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Posts: 28118
Location: escaped from Swindon

Posted: Sun Mar 20, 05 2:56 pm Post subject:

tahir wrote:

My mum's recipe is similar except she uses oil instead of milk and butter

But nowadays she just uses filo pastry from sainsburys.

Two questions here. I am really not an expert pastry maker, but to me saying substituting oil for butter and milk makes a similar recipe, seems very strange!

Secondly as the dough is really really trivial in this case, it seems very odd to me that your Mum would you prebought filo pastry unless that is the result is profoundly better?

tahir

Joined: 28 Oct 2004
Posts: 45432
Location: Essex

Posted: Sun Mar 20, 05 8:27 pm Post subject:
She uses filo cos nowadays she does large batches and freezes them so can't be bothered. The look of her samosas is very similar to yours with an almost shortcrusty yet crispy and bubbly feel, I prefer the homemade stuff but that's the way of the world.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 10:50 pm Post subject:
You might be interested to know, Jema, that currently the most popular stall at our farmer's market is run by a middle aged Indian couple, who take a mini deep fat fryer with them and knock out nothing else except the most delicious samosas for a quid each. Bliss after a morning's shopping!

jema
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Joined: 28 Oct 2004
Posts: 28118
Location: escaped from Swindon

Posted: Sun Mar 20, 05 11:17 pm Post subject:

nettie wrote:

You might be interested to know, Jema, that currently the most popular stall at our farmer's market is run by a middle aged Indian couple, who take a mini deep fat fryer with them and knock out nothing else except the most delicious samosas for a quid each. Bliss after a morning's shopping!

Are they big? i have not worked out my cost for a samosa but if its 10p including the cashews i'd be surprised.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 11:44 pm Post subject:
Regular size I guess - about 4". What a mark-up! They do a choice of two - lamb or veggie - but they're absolutely scrummy, still sizzling from the fryer

jema
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Joined: 28 Oct 2004
Posts: 28118
Location: escaped from Swindon

Posted: Sun Mar 20, 05 11:47 pm Post subject:

nettie wrote:

Regular size I guess - about 4". What a mark-up! They do a choice of two - lamb or veggie - but they're absolutely scrummy, still sizzling from the fryer

I love them however thay come, but probably prefer them cold, which is against my usual food tastes.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 11:50 pm Post subject:
I'd only ever had them cold until three weeks ago.....but crispy filo is too much to resist!

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Sun Mar 20, 05 11:55 pm Post subject:
Hot or cold, I love Samosas. Haven't been adventurous enough to make them yet though. I think we need an article to help us along!

jema
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Joined: 28 Oct 2004
Posts: 28118
Location: escaped from Swindon

Posted: Mon Mar 21, 05 4:00 am Post subject:

Madman wrote:

Hot or cold, I love Samosas. Haven't been adventurous enough to make them yet though. I think we need an article to help us along!

I'll have one done some time this week. I think I'll make some meat ones, so I can give veggie and meat choices

Must say though that Samosas are one of those dishes that make vegetarianism attractive, I prefer a veggie Samosa to a meat one.

postman
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Posted: Mon Apr 11, 05 10:22 pm Post subject: Re: Idiots guide to Samosas

jema wrote:

Anyone fancy me wrting an article on making Samosas?

I love these tasty snacks, and hacing made a couple of batches this week, seem finally to be getting up the learning curve

OHHHH... those samosa look so yummy it's provoked an appetite in me.

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