I thought that but would the stronger flavour make them taste odd? - Like bhajis! I might try a small batch and see. 

I wouldn't use tomorite for herbs. That is more designed for fruiting plants or tomatoes (obviously!) and peppers, chillies etc rather than plants grown for their foliage. In my experience of growing herbs it all depends on the extent you want to go to to be quite honest. Sow the seeds in some nice good quality  damp potting compost in a heated propagator if it's still too cold outside then for best results transfer them into a greenhouse. Coriander does well in a greenhouse but not so well outside I find. People talk about growing herbs on a windowsill but I don't think it works. I think the atmosphere in a house, temperature and light conditions are all wrong. Make sure you buy a variety that is bred for its leaves rather than seeds. Whatever you do I would prob leave it a month or two until it warms up.

Good Luck!

Gav. Soy flour, rice flour, tapioca flour, potato flour. Sounds like a trip to the Wing Yip! 

Chewy that's a very good idea as essentially samosa dough is not far off a shortcrust pastry. I guess just scatter a few ajwain seeds over it before rolling out!

CH. I was thinking gluten free plain flour but apparently it's very fine like cornflour so thought it might "act" differently somehow.  Got a while yet to perfect a recipe. I've also been asked to do the curry for the party. I guess gluten free H4ppy naans might be tricky also? 

Hi all

Have been asked to do some gluten free samosas for a coeliac for her 40th birthday party. Just wondering if anyone has done them before and what did you use as a flour substitute?

Cheers

MM

Quote from: chewytikka on February 03, 2015, 01:34 PM

Cool hhhwippp! 

ELW I'd like to try that sauce although Kraft Miracle Whip sounds like one of those hard to get American imports. 

Gav Please PM me the damage for the shatkora pickle.   

The Takeaway Secret burger sauce is a perfectly acceptable replica in my book. My daughter thinks it's amazing! Could I bottle it and sell it for 12 grand do you reckon? 

Fantastic. Really nice looking curries there boys! My shatkora arrived today too Stu. Thanks very much!

http://mobile.nytimes.com/2015/01/27/world/europe/shove-over-cornish-pasty-balti-curry-vies-for-a-spot-on-britains-culinary-honor-roll.html?_r=1&referrer=

Just seen this on twitter. Adils and shebabs on the NY Times website.