Topic: Curryhell's Samosa recipe

[curryhell]

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

[Micky Tikka]

You got far too much time on your hands making those samosas CH
what you need is a relaxing curry night out  ;D

[curryhell]

You got far too much time on your hands making those samosas CH
what you need is a relaxing curry night out  ;D

Took me all of 45 mins to fold, fill, seal and fry them and 10 mins to wash up  : :
And there's now 12 cases in the freezer for further experimentation 

[Waterdiddy]

CH - You are an inspiration!

I did these tonight and they are ALL down to you, m8 - thanks SO much!!#



This is only half the pastry, tomorrow I will try my new pasta maker (20 quid from the charity shop) on the rolling, see how she does 



Nice job Curryhell, now I have more confidence in the Samosa dept.

Bests,

Pete

[curryhell]

I've been called many things WD, but never an inspiration  ;D Think you can put a tick in the samosa box now Pete - DONE, great results there  .  You're definitely cooking with gas so to speak    That looks a nice bit of kit by the way.  Looking forward to  tomorrow's report.  Just don't forget your dough may be a lit more supple tomorrow and may need a bit more flour once it's back to room temp.  Good luck mate 
By the way, mine with tamarind dip were absolutely   

[ziggycat]

Just wanted to say a big thanks to you CH.. I've been making samosas with filo for as long as I can remember.. and then last weekend I made these ;

the pastry was really light with a nice crunch.. absolutely perfect.  Freinds said they were the best they had tasted

[Garp]

I've never tried making samosas, but those look delicious, Ziggy.

Great work (do you deliver)?

[curryhell]

Having looked at those little beauties I've now gone into retirement from samosa making    I'll be placing my order for 4 dozen on  a regular basis  ;D
Excellent work Ziggy.  They're spot on and so so much better than those horrid filo things  :

[Secret Santa]

Any opinions on the best keema filling for these beauties?

[976bar]

Wow Dave,

I had totally missed this thread mate, they look the Muts Nuts!!! 

Will certainly be giving these a go

Well done Dave...