Didn't have time to make these yesterday. But not too worried as another day in the fridge for the cases would confirm that i can adopt this practice going forward if necessary. Next step is to freeze the dozen that are still in the fridge and see what happens when i go to use them once i've brought them back to room temperature. Anyway, i'll let the results speak for themselves. These were spiced traditionally, coriander, cumin, chilli, amchoor powder, garam masala, dried meethi and salt. Tsp cumin seeds, garlic / ginger paste fried in with the onions, added half dozen birdseye chillis finely chopped followed by the peas, crushed potato, adding the spices(all well mixed) in two stages and a tbs of fresh chopped coriander. The filling had a little kick with a slight tartness to it. Must go and prep some tamarind dip and some dips youghurt sauce for the work colleagues :
Pleased to report no adverse affects from using the vege oil rather than olive
Once they've cooled i'd better try one i suppose with my dipping sauce
:
I dry fried one disc when the tawa was not up to temperature
. Whilst the dough was nice and soft and maleable, it reminded me of how much hard work it is to fold, fill and seal a samosa. Whilst i can now do it, dry frying is definitely the way forward for me ;D ;D
I thought a little sampling was in order
Yep, they're just fine, there won't be any complaints with these ;D
Topic: Curryhell's Samosa recipe (read 163,901 times)
