Topic: Curryhell's Samosa recipe

[LouP]

these were mine on Friday. Shallow fried 4 to a pan

before


during


after
Yummy!!

[Gav Iscon]

Very nice Loup.

[Madrasandy]

Tasty looking 

[LouP]

They are so good but there is never enough. People at work want them, we all love them. They are fantastic. Mini indian pasties

[Gav Iscon]

Is that CH's filling you used?

[curryhell]

Is that CH's filling you used?

I think I can answer that Gav, no it is not.  Not that it matters in the slightest cos it doesn't.  The whole point of this post was to show those who are familiar with the quality samosas of old how to make something better than the c**p dished up in BIRs today.  Fair play to anybody that has taken the trouble to try it out.  With this, as like most cooking, particularly BIR, practice makes perfect.
Unlike the die hards, who insist on a madras not having this ingredient or that, blah de blah de blah, you can fill these with whatever you want and spice according to your own tastes.  Pretty much like any curry really, so long as you enjoy it  ;D
Experiment away, and enjoy the results 

[Gav Iscon]

They're definitely on the list to try (they have been since you first posted them last year). I find these things along with onion bahji's etc tend to get over shadowed by curry and therefore get put to one side. 

[curryhell]

I find these things along with onion bahji's etc tend to get over shadowed by curry and therefore get put to one side. 

Oh, so true Gav.  It's good to have a good positive result and a YES, "nailed" experience to spur you on for the long haul stuff  ;D ie. that 5% or more we're all chasing  :  Once you've made these a couple of time, it'll be like riding a bike.  And everybody just wants more and more, never mind the curry 

[LouP]

They are to spec except minus 150/200 gms of spuds but plus 150 gm carrot. (didnt have enough spuds in).

We had them as a mixed starter/main with Shami, tikka etc so we could enjoy fully. Mum and dad had theirs as starters to curry

[ziggycat]

This is definately the best samosa making technique, it's foolproof with superb results.

I've have been accused of buying them before now, they turn out so good friends don't believe I made them. They're far better than my local TA or anything you can get in a shop.

Anyone who's not attempted them is missing out.  First time making them seems a bit laborious but once you get the hang of it and done it a few times you'll be flying and experimenting with different fillings.

I make these regularly and can knock out 2 dozen in no time these days.

Chicken curry and beef vindaloo fillings always go down a storm. 

will post some pics next time I make some (probably this weekend)