• August 25, 2019, 01:44 PM
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Author Topic: Curryhell's Samosa recipe  (Read 35846 times)

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Offline Naga

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Re: Curryhell's Samosa recipe
« Reply #120 on: August 14, 2018, 07:43 AM »
What a great idea, Sverige! Traditional shape or not, I agree with Garp, they look excellent. Must keep my eyes open for those moulds in Lidl.

Offline Sverige

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Re: Curryhell's Samosa recipe
« Reply #121 on: August 14, 2018, 10:03 AM »
Yeah it's worth giving this recipe a try. I still like the traditional triangular  shape samosa the best, but for ease I will be sticking with my Cornish pasty moulds I think.

I mix the pastry up in my mini Kenwood ch180a chopper thingy, with 180g flour, 2.25 tbsp oil, half level tsp salt (blitz these together) then add 40g warm water, blitz again then a further 35g warm water, blitz one more time then turn out into a small bowl and press together into a dough ball, cover and into the fridge overnight.

I think those are the same proportions from the OP, certainly I've never found a reason to vary from curryhell's recipe except to reduce a little bit the amount of potato in a batch of filling.


 



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