Greg
Greg's samosas
Greg's home page
Cooking main page
Recipe index
Greg's diary
Copyright info
Google

This bases on a recipe that I first tried on 9 October 2019. I've modified the quantities based on that experience. It started with a “samosa maker” from ALDI, which appears to be suboptimal..

But what's the best way to make them? Not surprisingly, I found a number of recipes both in my recipe books (one for “samoosa”) and on the web. All different. It seems that you can make them with vegetables or with meat, but vegetables seem more appropriate.

This version includes changes that I decided after the first attempt.

Ingredients

quantity       ingredient       step
15 g       ginger       1
40 g       onion       1
1 g       black mustard seed       2
4 g       coriander seed       2
3 g       cumminseed       2
1 g       fennel seed       2
3 g       garam masala       2
150 g       cooked potatoes       3
75 g       peas       3
2 g       curry leaves       4
5 g       coriander leaf       4
3 g       salt       4

Preparation

  1. Cut the onions and ginger finely, fry in a little oil until onions are glassy.
  2. Grind the spices and add to the onion mixture.
  3. Add potatoes and peas and crush with a potato masher.
  4. Add leaves and salt and mix well.
  5. Roll out shortcrust pastry and cut into circles. Fold together in a wonton press.
  6. Deep fry quickly at 180°, then complete at a later time at round 150°.

This should be Samosas.jpeg.  Is it missing?
Image title: Samosas          Dimensions:          5331 x 3888, 3153 kB
Make a single page with this image Hide this image
Make this image a thumbnail Make thumbnails of all images on this page
Make this image small again Display small version of all images on this page
All images taken on Wednesday, 9 October 2019, thumbnails          All images taken on Wednesday, 9 October 2019, small
Diary entry for Wednesday, 9 October 2019 Complete exposure details

 

Discussion

The recipes vary greatly, and I may play around with them. One common thread was dry-frying the spices before cooking, which may be worth checking on. And of course both the shortcrust pastry and the wonton press are less than authentic.


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: samosa.php,v 1.1 2019/10/10 04:41:21 grog Exp $