Topic: vegetable samosa's

[jamieb728]

made these samosa's out of boredom really i usually make some onion bhaji's to take to the pub on a sunday morning for the lads so i decided to make something extra i had not made any in ages

had not made any for ages forgot what a nice tasty snack they are ;D

[Secret Santa]

made these samosa's out of boredom really

Wassat a new ingredient?  ;D

They look nice jamie loads of character, or 'rustic' as the poncey tele chefs would say!  :

[Razor]

Jamie,

You can't post up pictures of scrumptious samosas, then not give us the knowledge on how to make them lol,

Have you got a recipe please?  A Meat samosa recipe would be good too ;D

Cheers,

Ray

[Malc.]

Samosa's are great fun. I've made loads over the years. I must admit, they do look good, especially with the tiny blisters in the pastry. Did you make the pastry or did you buy it pre-made?

I usually buy my pastry in, my local Tesco used to sell it but no longer do. So looking for alternatives.

[Razor]

Axe,

I usually buy my pastry in, my local Tesco used to sell it but no longer do. So looking for alternatives.

What do you mean?  Was it specifically pastry for samosa's or was it filo pastry?

Personally, I don't like the filo samosa much preferring the BIR pastry.  I just don't know how to do them

Ray

[jamieb728]

yes axe i made my own pastry its just a simple savory pastry recipe here it is if anyone wants it

225g plain flour
2 tsp salt
2 tbsp veg oil
80ml warm water

just sift flour and salt into a bowl make a well in the middle add the oil then add enough water to make a firm dough,wrap it in cling film and leave at room temp for about 30Min's. Divide the dough into 10-12 equal pieces roll each piece into circles about 15cm then cut in half with a knife if you brush half of the flat side of the semi circle with water then bring the other flat side around to make a cone shape

[Razor]

Jamie,

Thanks for that.  Have you got a recipe for your filling.  I will have a crack at these tonight if you have?

Ray

[jamieb728]

hi ray i sort of made it up as i went but here's what i used

2 potatoes small dice 5 to 10 ml
2 carrots the same as above
1 cup of peas
1 tsp cumin seeds
1 onion finely chopped
2 chillies finely chopped (optional)
1 tsp g/g paste
2 tsp spice mix
1/2 tsp armchor powder (mango powder) you can use a tsp of lemon juice instead
salt to taste
handfull of chopped coriander

I start by par boiling the veg then drain keeping the water for later.Heat some oil in a pan add cumin seeds when they start to splutter add the onion and chili and cook for a few minutes then add g/g paste and cook for 30 secs or so now add the spices and cook them out if the pan gets dry and a splash of the retained water to stop them burning now add par cooked veg to the pan and coat well in the spices add some of the water and cook until the veg are completely cook adding more water as you go once the veg are cooked stir in the chopped coriander the final result should be quite dry so make sure you cook out the water at the end.

[Razor]

Hiya Jamie,

Cheers for that.

Unfortunately, I couldn't wait to get crackin on these, and I've plumbed for a meat samosa.

I've used your pastry and:

1 small potato,
1 Tomato
1/2 a tennis ball sized onion
1 fat clove of garlic
3 small green chillies chopped
1 heaped tsp of seekh kebab paste diluted in 3 tbsp water
2 tsp of CA's curry masala,
1 tsp all purpose seasoning
1/2 tsp dried methi
a pinch of sugar
250g of frozen minced lamb........shock horror

I've made your pastry and it's resting as I type.

I started off by frying off the lamb, then placing it in a sieve and pushing the fat out.

Then, I fried off the potato, tomato, garlic, onions, and chilli on a low light until the onions were translucent.

I then added the lamb back in with the curry masala, all purpose seasoning and diluted kebab paste.

I let this fry until all the moisture had dissipated.

I then added a tablespoon of fresh chopped coriander and the pinch of sugar, gave it a good stir, and let it rest until I'm ready to make the samosa.

That's where I'm upto right now.

Once done, ill take a pic, and re post.

Fingers crossed

Ray

[Malc.]

Ray,

They are purpose made Samosa 'skins' and not filo. They come in a carded tray and are ready to use.

The good thing about Samosa is that you can get away with almost any recipe even as a dessert.

For lamb I just stick to the basics adding only peas, fresh chilli, cumin and salt.

Jamie,

I will definitely give the pastry recipe a go. Though I will cut the pasrty into strips 3-4 wide with the ends cut at angles like a narrow parallelogram (imagine 4 equal triangles, 2 nose up 2 nose down, pushed together in a row).

All I do is mix up a little cornflour in water, Fold the first triangle in followed by the next to create the pocket, fill, then wet the two remain leading edges with the cornflour and fold over to create the sealed Samosa.