Tuesday, February 13, 2007

Samosa recipe and my changes.

I found an awesome site for making samosas. Including specific instructions on just how to fold the little suckers. And the best pastry (Samosa Khol) recipe ever. I'm thinking about using that recipe for other things as well. Like a yummy Pot Pie Pocket. I just won't add the Indian spice to the dough when I make it.

Now, I will admit, while looking at the three different pages of recipes and techniques, I began to feel quite overwhelmed. But it really was pretty easy. I think it ended up taking me a grand total of about an hour, which includes the setting time for the Khol. The stuffing part goes by super quick. And, I'm here to tell you that it will make way more than you'll probably need but I'm also here to say that it freezes wonderfully and makes your next attempt at samosas that much easier. I still have some stuffing sitting in my freezer.

Now for the changes I made:

For the stuffing recipe:
I cut out the Amchoor (mango powder) because, well, I've never heard of it and I couldn't find it in my local store.

I also cut out the cilantro because I can't stand the taste of the stuff.

I did add some cauliflower (about 1 1/2 cups) to the recipe.

I think I forgot to put in the cardamom. Although with the cinnamon in there, it wasn't really missed.

I also erred on the side of caution when it came to the cumin and cayenne because I'm really not a spicy kind of person.

Other than those things, I followed the recipe exactly. :~)

For the Samosa Khol Recipe:
The only thing I did differently here was to use Garam Massala instead of Ajwain in the dough because, again, I couldn't find Ajwain.

As for How to fold a Samosa:
I used the table top method to fold my samosas. I wasn't about to attempt the traditional method. I'm not that coordinated yet.

Oh, and for the oil, make sure you keep it at the temperature they say, maybe only vary it by adding ten degrees or so. It takes about 8-10 minutes for these thing to fry up but they turn out wonderfully. I was super worried about them being too greasy but they turned out light and wonderful instead.

Hope everyone enjoys.

And if you try this recipe I'd love to hear your review or the changes you made.

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