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Post by gyro on Jun 18, 2009 19:41:50 GMT
I really want to make some samosas, after having seen one of my son's programmes where they were making some.
What's the best way to make and shape the pastry ? Most recipes I've googled just talk about turning a semi-circle into a cone and folding it down, but on the programme they did something that, whilst fiddly, left a nice 'flap' at the top once a cone-ish shape had been formed that was just stuck down. Also, they used a sort of glue/paste rather than just the water that all the other recipes mentioned to seal the pastry. What's that all about ?
Oh, and any other suggestions (filling etc....) more than welcome.
Ta.
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Post by Deleted on Jun 18, 2009 19:48:19 GMT
That is something that I have never imagined making myself since they are so easy to buy -- but then again, the ones you buy are never completely satisfactory (at least in Paris). They seem to be absolutely full of oil here and yet the insides are not as moist as they should be.
The samosa pastry sheets are easy to get, so perhaps I will begin some experiments.
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Post by gyro on Jun 18, 2009 19:53:07 GMT
The pastry itself looks VERY easy to make. I can't imagine why anybody would bother to buy it.
And yes, the filling element is the main reason why I would like to make them myself. I would more often than not use a bit of meat, and almost certainly some prawn.
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Post by gringalais on Jun 18, 2009 19:55:39 GMT
I cheat and use the empanada dough they sell here, already rolled and cut.
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Post by gyro on Jun 18, 2009 19:58:21 GMT
That still doesn't answer the 'folding' question though, does it ? Cheat Dough/pastry or not ....
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Post by gringalais on Jun 18, 2009 20:11:19 GMT
The dough I use is round, I generally cut them in half and just fold over once so it ends up kind of triangle-shaped. It's not authentic, but I couldn't really figure out the folding either. Not much help, I guess. I have the advantage here that no one actually knows what a samosa is supposed to look like.
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Post by bixaorellana on Jun 18, 2009 22:33:08 GMT
This has the clearest directions to wind up with a fold thing as you describe, Gyro. Also, it tells you how to make a paste to hold the thing closed.
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Post by Deleted on Jun 18, 2009 22:43:48 GMT
Gyro, I make them occasionally. My family just love them, especially when they are fresh and hot.
My mom taught me how to make them years ago. It's quite simple really. You use plain flour, make it into a dough. Then you make 'balls' out of the dough. Each ball is rolled out into a circle and then you cut the circle in two. Each half will make one samosa. You take the half and fill it with the filling. Then you fold one corner of it over the other and 'glue' it together with water, which you apply with your fingers to the edges. You press the side together to make a perfect samosa shape. I usually go over the edges with a falk as well, it makes a nice pattern and seals the edges together even more firmly. Then you deep fry them until they are golden brown.
The hardest thing for me has always been in knowing which herbs and spices to use in the filling, I can never get it the same as my mom used to make them.
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Post by gyro on Jun 19, 2009 5:28:14 GMT
That's it Biscuit, cheers. Unfortunately, on that site I can see the pictures, but there appear to be no accompanying words or instructions.
I may well try the type of appraoch as per Deyana above as well. I am a little concerned that just water will not hold them together, but I would imagine as soon as they hit hot oil, it won't matter.
What's the best oil to use ? I have to buy something other than olive oil ...
For the filling, I'd chop some chilli and garlic, fry with turmeric, garam masala, maybe a bit of paprika and cillantro, and then add some small chopped chicken or prawn together with red pepper and finely chopped red onion. Probably add a little lentil or spiced potato as well, and thicken it up with a small amount of stock just to 'hold stuff together'.
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Post by tillystar on Jun 19, 2009 10:18:22 GMT
we are having samosas tonight to go with a load of curry leftovers in the freezer - but I will stop and get them from the takeaway on the way home so they won't be as good and fresh as yours. They are beautiful jsut cooked  I used to make them alot but with ready made samosa pastry, you can get it in big supermarkets now and they are so easy and I don't do pastry if I can help it. It offends the lazy slut in me. I will have to dig out the recipe for the filling I used - I like the sound of yours though. |
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Post by bixaorellana on Jun 19, 2009 15:48:27 GMT
Gyro, you're seeing the text that is there, i.e., there isn't any. Below all the photos is this small bit of advice, which also explains the last picture:
To seal the Samosas:
Take 3-4 tbsp of all purpose flour. Add a small amount of water so it becomes like a thick paste. Use this paste as a glue to seal the samosas. Now you have your samosa ready.
To get a clean look, wrap the same samosa in another wonton wrap strip to get a clean finish. Adding another layer of wrapping will give you two crunchy layers and a perfect, triangular looking samosa. Freeze for later use or fry in vegetable oil and enjoy this delicious Indian appetizer.
Your filling sounds fabulous!
Edited to add: wouldn't any good-quality, relatively tasteless oil work?
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Post by gyro on Jun 19, 2009 19:15:57 GMT
Ah, yeah, that sounds like the sort of 'glue' that was used on the programme.
I've since read that the one thing you SHOULDN'T do when frying samosas if fry them in hot oil, so I guess the type of oil isn't that vital. Although I still think olive oil may be a bit 'heavy'. I think I'll use sunflower or summat.
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Post by hwinpp on Jun 22, 2009 4:14:03 GMT
I'd go for a tasteless oil too.
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Post by mockchoc on Jun 24, 2009 11:57:34 GMT
Sunflower is fine or peanut as is canola. A regular vegetable oil will do too ..although I don't as I like to know exactly what I am using and they tend to be a blend.
Rice bran oil is very good and won't affect the flavour. I'd most likely use it now when possible for things like this. High smoking point so better for you.
Yes NEVER use olive oil for deep frying, low smoke point. Not good and anyway no way it will go with an Indian food.
Love samosas but not tried to make them. Please tell how they go. I buy them ready cooked now and then.
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Post by bixaorellana on Jun 24, 2009 14:32:00 GMT
Mockchoc, it's always great to read your cooking posts because you explain the scientific reason behind cooking techniques. Re: samosas ~~ check out the newest entry, reply #45, in the Recipe References thread (3rd stickied thread in The Galley). It's a very complete site with a good search engine. Also, please note that the OP in that thread now has alphabetized links to all the sites listed in the thread. |
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Post by hwinpp on Jun 25, 2009 6:25:40 GMT
Gyro, how'd they turn out?
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Post by Deleted on Jun 25, 2009 6:47:40 GMT
I'm thinking about trying some samosas using sheets of Maghrebi 'brik'.
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Post by auntieannie on Jun 28, 2009 15:27:18 GMT
that'll be totally all right, K.
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Post by imec on Jun 28, 2009 15:35:36 GMT
Gyro, how'd they turn out? Oh so you're assuming he made them? This is the guy who bought a cotton skirt for is iron anniversary. My guess is he ended up making Spring Rolls... |
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Post by Deleted on Jun 28, 2009 18:15:10 GMT
;D
Yeah, use vegetable oil if possible. Olive oil is definitely out.
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