Thanks Natterjak and Mickdabass for at least trying the recipe. Mick, you used the correct size plate. I have just measured my plate and it is 7 1/2 inches NOT 6 as per the instructions. I have asked George to correct the post
Apologies for that.
I'm very pleased that when you both did eventually get to try the end result, after obvious frustrations and no doubt some choice language whilst trying to assemble and fill the little buggers, you enjoyed the flavour. At the end of my post i did issue a kind of a warning :
The first time of making them is the worst. After two or three attempts you will have developed your method and gotten the hang of it.
I never said it would be easy and i'm glad you're having a second go Chris. I'm sure it will be easier today, now knowing what to expect. It does take practice like a lot of things to do with this BIR milarky, but once you've mastered it, like most things i suppose, it is quite easy.
As you say Chris, you need to take your time and not be under any pressure. That is what prompted my experiment post. The process from start to finish is lengthy, which is why i wanted to be able to break it down to avoid spending such a long time in the kichen on just samosas. I am now able to do 3 x 1 hour sessions when it suits rather than a 3 hour marathon ;D
I remember my first time following Manjula's video which doesn't include the quick dry frying of the cases. She makes it look so easy. All i can say is it was like trying to fold a cone made of sopping wet kitchen roll with banana fingers. And when i did manage to get the cone right, the thing started to collapse before my eyes or the filling would burst throught the pastry as i was closing it
There were times when i nearly sent one or two into orbit or felt like throwing it across the kitchen at the wall
But i persevered and cracked it in the end and now enjoy the results. I really hope people won't be discouraged by their first attempts
Oh, and i always like to eat them cold and never when they have just been cooked ;D
Nice set of tools there Rob. I can see them working real well too. But as you say, the shape isn't quite what we're all used to. I think i'll carry on using my banana fingers ;D
And there's nothing wrong with those cooked samosas you pictured Natterjak. They look scrumy and i'm sure i'd have enjoyed them for breakfast too
Topic: Curryhell's Samosa recipe (Read 112161 times)
