Topic: Samosas

[podmore]

I know it?s not a curry but it goes bloody well with them.
Extremely easy to make, it?s just the folding that can be a little tricky but after a few it?s a technique that get quicker and quicker.
Although when Lisa (the better half) has a go they do have a tendency to look like wizzbit, if anyone remembers that kids programme...lol
 

[StoneCut]

Beautiful !

[podmore]

Damn that pic turned out a little large!

[Tommy Timebomb]

They do look the business Padmore but I must admit at that image size it does remind me of being amongst the Pyramid's...
Try a pixel size of around 450x450 and I don't know if you used it but the CRO image hosting site is your best bet...
http://www.curry-recipes.co.uk/imagehost/

I may be wrong on the pixel size but it seems to work for me.
Anyway, a very commendable Samosa City! ;D

[sp]

wizbit ;D hehehe like it

which recipe do you use if you don't mind me asking?  they look amazing

[podmore]

Hi Stephen,
 its really easy, obviously the filling has to made in advance so it can cool down otherwise a hot filling will melt the pastry.

 225gm. plain flour
 2 tspn. Salt
 2tblspb. vegetable oil
 80 ml warm water.
A pinch of Turmeric (for colour)

Mix the salt, turmeric and the flour, then add the oil and rub between the thumb and finger (as though you were making a butter pastry); once they are incorporated it should give the flour a slight texture.
Add only enough water for the mixture to come together, wrap in Clingfilm and pop into the fridge for half an hour.

The filling I doubt is authentic, something I make up as I went along, but it works and they taste exactly the same as once iv bought from takeaways.


400g lamb mince
Lamb stock cube
Medium curry powder
Coriander
Potatoes
Peas.
Cumin (ground)
Fennel (ground)
Veg stock
Turmeric
Chopped chilli

Brown the lamb mince once the fat starts to run add a lamb stock cube and about 3 table spoons of the Curry powder along with cumin fennel and chopped chilli.

Cube about 3 potatoes into about 1cm cubes, pop these into a separate pan and just cover with stock.
Now simmer until the potatoes are very nearly done, rinse in cold water to stop them cooking!.
Once all this is cold mix the mince potatoes and peas together with a healthy amount of coriander.

Roll a golf ball size piece of the pastry into a circle (I usually use a saucer to cut round)
Cut this circle directly in half.
Take one half of a circle and place in front of your self with the flat side toward you, wet your finger with water and cut it along the edges of the pastry.

Now the fiddly bit (and the hardest to explain!)
Take the edges of the flat side and fold so they overlap to the by a 3rd
This should form a conical pocket with an overlapping curved flap on the top.
Fill the pocket and seal by folding the top flap over!

With a bit of luck you should have a perfectly formed samosa

If you need a diagram for the folding let me know, as it?s a little like tying to explain origami.. ha ha

Deep Fry these at 150 degrees until they go golden and crispy!

[sp]

Excellently written recipe, definately going to give it a go, thank you