Topic: Curryhell's Samosa recipe

[Zap]

Came back to haunt this thread again after some time.  Now have made a few batches of Samosas (usually go big and freeze them as they reheat beautifully).  I am curious what if anything those of you getting the crazy blistering have changed - hotter oil / thinner pastry / different oil?  Just curious as that is still more elusive than I'd like it.

Otherwise I'm THRILLED - definitely up there with some of the best I've had.
Often served up with spicy raw onion (chili powder, vinegar, tomato paste mixture) and my favorite, Green (Coriander leaf & mint Chutney).  The green chutney goes beautifully with the samosas, but I'm not sure if any BIRs have it or if it is just found here in the States.

I think I'm going to have to try making some Bhajis next!

[LouP]

I made these for the first time today. The pastry only made 12 as it was very difficult to roll and after cooking 4 of them as a test (for dinner) I realise the pastry was a bit thick. They tasted great though. I did the potato filling with peas and a bit of carrot ( as I hadn't got quite enough spuds).

I did the circles and l stacked them but they started sticking before I could get them on the tawa so next time I will roll...cut circles....to Tawa... half and then bag.

They were quite hard work from start to finish but well worth it and I know they will get easier and better with practice. We scoffed 2 each with some salad and chicken 65 ( hubby had chips with his) . Yum

Cheers guys!

[curryhell]

Glad to hear you are getting good results chaps.  Practice does make perfect.  Just keep at it  ;D

[Onions]

These look great CH! Bricking it, but gotta give it a go! Cheers

[ExpatBride]

Can anyone suggest a method for baking the samosas?

I've moved to a teeny tiny flat and sold my deep fryer, which I deeply regret on a weekly basis, but I just haven't got room for it.

[noble ox]

An easy way is to use a small chip pan saucepan with a basket or a smaller pan and tongs

[mickdabass]

What about brushing them with oil and baking at say 180c until golden.. I'm no pro but I've done diy chips like that

[curryhell]

I'd go with NO's suggestion.  I doubt very much whether the desired results can be obtained by any method other than deep frying.  That isn't to say they cannot be baked but the results will be significantly different.
Baked onion bhaji anybody  ;D

[noble ox]

 

[Sverige]

Suggest shallow frying them in 1.5 cm of oil on low heat, turning halfway thru. Got to be better than oven baking