Author Topic: Curryhell's Samosa recipe  (Read 40347 times)

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Online curryhell

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Curryhell's Samosa recipe
« on: November 14, 2013, 08:14 PM »
For those that have been waiting for it, here it is.  My take on how I do it, having read many a recipe, watched many a video and eaten many samosas, bad ones as well as good  ;D  Thanks to Natterjak for proofing another of my recipes.

Samosa filling



One recipe of lamb or potato will be enough for 14 -16 average size samosas

450grm pack of minced lamb/mutton or beef (or 750grms cooked whole potatoes with skin on)
2tbs of oil
½ medium onion finely chopped
1 tsp cumin seeds
One level tsp of ginger garlic paste
3 small fresh chillies finely chopped
1 cup of frozen peas
All measures LEVEL tsps:
2 tsp ground coriander
1 tsp ground turmeric
1 tsp mix powder
1 tsp ground cumin
1tsp meethi leaves
½ tsp garam masala
1 tsp chilli powder  (or to taste)
1 tsp salt
Mix these all together

1.   Brown the minced meat and cook until the fat is cooked out.  Drain the fat off
2.   Heat oil on high.  Add cumin seed and cook for 30 seconds until it’s sizzling
3.   Add onion and continue to cook for 2 minutes
4.   Add ginger garlic and fry for a minute or so until the water is cooked out.
5.   Add the frozen peas and cook for 2 minutes until hot
6.   Reduce heat to low and add the mince back to the pan
7.   Add spices and mix thoroughly
8.   Cook for five minutes, stirring frequently to avoid any sticking on the bottom of the pan.  Add one tbs water and mix if mixture starts to stick.  Repeat as necessary being careful not to create any sauce
9.   Remove from heat and leave to cool

For potato filling, peel cooked potatoes and crush with a fork, giving them a good mixing.  Alternatively peel and chop them into ¼ inch squares.
Follow steps 2 to 7 substituting the mince with the potato.  Cook for 2 – 3 minutes folding the mixture constantly to prevent it sticking.  Add 1 tbs water if things start to stick. Remove from heat and allow to cool.
I also like to use a simplified more traditional spice mixture excluding turmeric and mix powder but including amchoor powder and crushed red chilli.  You can experiment with this until you arrive at your ideal spice combination.



Samosa pastry.
This is pretty standard and is featured already in a couple of samosa recipes on the site.  The quantities make 8 discs approximately 8 inches in diameter, enough for 16 samosas.

8 oz (225 grms) plain flour
4 dssrt spoons of olive oil
1 tsp salt
1 tsp ajwain or kalonji seeds (optional)
6oz (170ml) of WARM water

1.   Mix all the dry ingredients together. 
2.   Add the olive oil and rub through the flour until you have a breadcrumb texture



3.   Make a well and add 5oz (140ml) of the warm water
4.   Mix well to form a STIFF dough adding additional water a tsp at a time until all the flour is incorporated into the dough and the mixing bowl is clean.  Although the dough will be stiff it must be pliable and not dry.
5.   Add one more tsp of water and work this through the dough until all moisture has been absorbed.
6.   Cover with cling film and leave in a warm place for at least half an hour.  A good sign is when the dough starts to develop little white pimples.
7.   At this stage the dough can be frozen or put in the fridge but before use it must be allowed to (defrost if frozen and then) rest at room temperature for 3 hours or more before use.



Making the samosa cases

First make a flour and water paste by mixing 2 rounded dssrt spoons of flour with a little water, gradually adding more water until you have paste which is smooth and just about pours.  This does not want to be runny, more like the consistency of tomato ketchup.  Better too thick than too thin.



1.   Divide the dough into 7 equal parts and roll into balls.  Cover what is not in use. 
2.   Place a tawa on a low heat for 5 minutes before you start to  prepare your first ball of dough.  Use a frying pan as an alternative, leaving it on the heat constantly throughout the preparation of all the samosa cases. 

You will also need  a plastic bag, the type WITHOUT any holes. 
When rolling out the dough additional flour will be needed but this is best kept to a minimum.  Oil can be used sparingly as an alternative.  I also use a 8 inch disc or side plate  to ensure a uniform shape of the cases when I roll out each ball of dough.

3.   Take a ball of dough and pat down to form a circle. 
4.   Using a rolling pin roll this up and down top to bottom, side to side then diagonally, left then right, trying to keep a circular shape. 
5.   Continue rolling evenly until you have a circle in excess of 8 inches wide and of uniform thickness.  Your dough should end up being just over 1mm thick and definitely less than 2mm. 



6.   Place a side plate on the dough and cut off the excess pastry with a knife.  Collect all the off cuts to make a final ball of dough.
7.   Cut the disk in half and stack placing in the plastic bag and sealing.



The section below is optional.  I always follow it as it makes handling the pastry and making the samosa so much easier.  I came across this tip when watching one of the many videos on making samosas.  Would you believe Pat Chapman also recommended something similar all those years ago in one of his books.
Pick up the circle of rolled pastry slapping it side to side to remove any excess flour. 
Place it on the hot tawa or frying pan for a maximum of 2 seconds sliding it off. Repeat the process on the other side.  Remember, a maximum of 2 seconds per side on the heat. 



Remove the disc and place in the plastic bag, sealing it to keep in the heat and the moisture. 
Repeat the process with  each ball of dough, stacking the discs on top of one another and finally repeat with the final ball made up from the trimmings,.  This may be slightly smaller  than the other disks.
Take the stack of discs, cut in half and stack again. 
If they are to be used immediately keep them wrapped up in the plastic bag to retain their moisture, taking them out one at a time.  Or if they are going in the fridge or freezer for later use, wrap them in 4s in clingfilm and put them in an airtight container, allow to cool and then store them.  If frozen or chilled, allow them to defrost and or come to room temperature before using.



Making the case, filling and sealing the samosa

While making a batch for frying, put your fat fryer on  or heat up your wok or karahi containing your oil.  The temp should be about 160C.  A piece of dough dropped into the fryer should sink then immediately start rising slowly to the top.

1.   Take your semi circle of pastry.  Using the flour and water paste made earlier, apply the  paste along the cut edge to the half way point, about an inch wide. 



2.   Take the side with the paste on it, folding it around the underside edge of the un-pasted side overlapping at the top by about an inch which will then taper down to the point at the bottom.  This will produce a nice cone shape with a straight seam at the front. 



3.   Press along the glued seam  to ensure the overlap is well stuck.



4.   With the glued seam at the front and in the middle, using a teaspoon, drop a little loose filling into the bottom of the cone and press down to fill.  Don’t be to forceful when doing this. 
5.   Continue to fill the samosa with the filling, packing it down gently. 
6.   At the same time apply a little pressure on the front of the samosa flattening it a little. 
7.   Do not overfill.  Leave a good ¾ inch – 1 inch gap between the top of the filling and the edge of the cone.  This will provide plenty of surface area to use in order to seal the samosa tight , since the filling will start to rise when you begin to close and finally seal the samosa. 



8.   Apply flour and water paste around the entire edge of the samosa to a depth of ½ inch or more. 



9.   Using your thumb and middle finger bring the edges together keeping them aligned with one another, sealing the samosa, working your way across the entire width to the depth of approx ½ inch or more.  Then repeat the process once or twice, back and forth across the sealed edge to ensure you have a good seal and it extends from the edge to about ½ inch below the edge of the pastry. 



10.   As you are doing this angle the back of the samosa towards you.  This can then be used to sit the samosa upright until you are ready to deep fry it. 
11.   Repeat the process until you have a batch of five or six samosas. 



12.   When the oil is at temperature, gently lower them into your fryer one at a time.  Cook them for approximately ten minutes, stirring occasionally and turning them over at least once.  After 10 minutes they should be a nice golden brown colour and have developed random blisters  on the surface of the pastry. 



13.   Remove and drain on kitchen paper. 

While they are frying you can begin to make the next batch. 

The first time of making them is the worst.  After two or three attempts you will have developed your method and gotten the hang of it.  You’ll then be filling and sealing ½ dozen in no time and you’ll find yourself making them on  a regular basis and wondering what all the fuss was about.





As for freezing them, I’ve never done it.  If the filling is ready along with the cases, these can be prepared in no time and like most things, at their best when fresh.  For those that wish to freeze them cooked or uncooked, do post your “tried and tested” method for the benefit of all.

Plate sizes updated by George, as requested by curryhell
« Last Edit: November 18, 2013, 11:43 PM by George »
So singe baby singe, the curry's getting better ..........

Offline Naga

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Re: Curryhell's Samosa recipe
« Reply #1 on: November 14, 2013, 08:19 PM »
Wow Dave! That's the kind of comprehensive recipe that I like! A quick scan of the ingredients list reveals that I've got everything that's required to get going with this. Sounds like a job for the weekend for me. Thanks for all that hard work mate! :)


Offline natterjak

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Re: Curryhell's Samosa recipe
« Reply #2 on: November 14, 2013, 08:35 PM »
Super work there CH, I WILL be trying these at the weekend! Great to see someone selflessly sharing their experience and helping others to improve their results. What this forum is all about.

1600 degrees C still seems a bit on the high side... You didn't spot my comment on that then! ;)
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....

Online curryhell

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Re: Curryhell's Samosa recipe
« Reply #3 on: November 14, 2013, 08:44 PM »
Super work there CH, I WILL be trying these at the weekend! Great to see someone selflessly sharing their experience and helping others to improve their results. What this forum is all about.

1600 degrees C still seems a bit on the high side... You didn't spot my comment on that then! ;)
;D ;D  I like 'em hot Chris.  Looking forward to your feedback.  Did correct the error before posting but the superscript doesn't transpose when copied from word.  Now corrected  ::)
So singe baby singe, the curry's getting better ..........


Offline mickdabass

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Re: Curryhell's Samosa recipe
« Reply #4 on: November 15, 2013, 08:23 AM »
Thank you for taking the time to post the recipe CH -  Very clear and concise.
I will give these a go over the weekend. They really do look the business

Regards

Mick

Offline natterjak

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Re: Curryhell's Samosa recipe
« Reply #5 on: November 15, 2013, 10:17 AM »
I have the impression there's going to be a sudden outbreak of Samosa making across the land this weekend! No offence to CH though but I will be cutting down the amount of chilli powder as I like my samosas mild :)
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....

Online Garp

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Re: Curryhell's Samosa recipe
« Reply #6 on: November 15, 2013, 04:36 PM »
Now that's what I call a recipe posting. Tremendous CH.

Never tried to make samosas and am grappling with a Chinese dish at the moment, but I will definitely give these a try.

Mrs G doesn't eat lamb, would beef work?


Online curryhell

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Re: Curryhell's Samosa recipe
« Reply #7 on: November 15, 2013, 05:57 PM »
Looking forward to all the feedback and pics.  Yes Garp, minced beef will work equally as well, but for some reason the vege ones seem to be more popular, specially among the natives  ::)  Hopefully, you'll all be pleased with your results.
So singe baby singe, the curry's getting better ..........

Offline mr.mojorisin

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Re: Curryhell's Samosa recipe
« Reply #8 on: November 15, 2013, 08:58 PM »
one of the best pictorial posts I've ever seen on here.

I've only ever ate about 5 samosas in my life...gonna start eating more now :)

looks delicious..and adaptable to whatever filling you desire methinks.

CH..many thanks

Offline natterjak

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Re: Curryhell's Samosa recipe
« Reply #9 on: November 16, 2013, 02:15 PM »
Oh. My. Goodness...  Possibly the hardest thing I've ever cooked. Nearly drove me batty trying to roll out that damn pastry which kept sticking to the rolling pin!  Then the nicely prepared semicircular pastry strips managed to glue themselves in the plastic bag so as I unpeeled them they stretched out into elongated crescents rather than semi circles.

I love the fact CH posted this recipe in such a nice how-to format but honestly I won't be making it again. Took nearly 3 hours of work in the end to get 10 samosas, half of which were weirdly misshaped :/ I had more than half of my filling left over as the amount I could actually fit into my badly shaped pastry cases was very limited. This was just beyond me in truth so hats off to those Indian housewives who stay home and make these each day for their families. And to CH for mastering the technique and producing such nice looking examples in his original post.

For what it's worth I've shown pics of my filling and uncooked and cooked samosas. I've only shown the best ones, there were about 5 more which I had eaten as soon as they cooked to cover up the evidence of how clumsy my pastry rolling had been. 

Ultimately I did make enough for lunch today and tomorrow and they were tasty, although next time I would halve the salt in the pastry and reduce the chilli powder to a quarter teaspoon as it was still too fierce for me even though I only put half a tsp in.
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....



 

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