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vegetable samosas please!!

(18 Posts)
sweetmonkey Mon 04-Jul-05 13:25:50

hi i want to make my own samosas for a curry im doing fri night, just wondered if anyone had any tried and tested recipes as the ones i buy from the supermarket are just manky compared to ones from a curry house, so just thought id try them myself.


Kelly1978 Mon 04-Jul-05 13:32:22

I've made them quite a few times, are you using premade pastry or making them from scratch?

It is quite difficult to get the pastry thin enough to make really nice ones at home. Ready made pastry is better, or even, frozen ones from ethnic grocery stores. These taste far more authentic than usual supermarket ones.

Kelly1978 Mon 04-Jul-05 13:33:02

bhajia are really easy to make at home, I make them and buy the samosas

sweetmonkey Mon 04-Jul-05 13:46:36

oooh how do you make bhajias too ?

i was gonna use filo pastry i think , i made spinach and potato ones a few months ago and used it and it seemed ok. just wasnt sure what filling to use for the curry ones, i know peas, pots and carrots but wasnt too sure on spices etc. i have all the curry ones at home though

thanks kelly

Kelly1978 Mon 04-Jul-05 13:54:21

Pea and potato

1 tbsp ghee/oil
1/2 tsp cumin seeds
5gm grated ginger
2 green chillis
140g potatos (diced)
1/4 tsp garamasala
1 tsp pomegranate seeds
45g peas
1 tbsp chopped coriander

1. fry cumin seeds til spluttering
2. add ginger and chillis, stir
3. add pots, sala garamasala and pomegranate, mix, cover cook til pots tender
4. add peas and stir, cover cook til peas tender
5. add coriander, stir, allow to cool before filling samosas.

You could add carrots, but I personally wouldn't.

sweetmonkey Mon 04-Jul-05 13:56:08

ah excellent thanks .would you be able to tell me how to do bjajjis too? only if you have time

Kelly1978 Mon 04-Jul-05 14:00:39

bhajia are so easy, the batter is just gram flour, chilli powder, salt, and water. The batter is slightly thinner than english batter, but thick enough to coat food with. You need to mke it and allow itto stand for 30 mins or so, I usually make it and then leave it while I do the veg.

onion - chop into rings, dip and deep fry 3/4 at a time.
potato, aubergine - cut into really thin slices, dip and fry.

The oil needs to be very hot. It's really simple but tastey and we just eat them with ketchup!

Kelly1978 Mon 04-Jul-05 14:01:06

typing slowly cos of babies

sweetmonkey Mon 04-Jul-05 14:02:24

YOU are a star!!!!!!!
thank you SO much!!!!!!

i might even give them a try tonight now

Kelly1978 Mon 04-Jul-05 14:03:09

paneer is nice in samosas too, if u can get it.

Kelly1978 Mon 04-Jul-05 14:03:54

jsut be careful - they very addictive

sweetmonkey Mon 04-Jul-05 14:05:04

hmmm def do a trial run tonight then so i know whether to double or treble the ingredients on fri

sweetmonkey Mon 04-Jul-05 14:07:35

just quick thing how much flour and water etc. also where can i get gram flour from??


Kelly1978 Mon 04-Jul-05 14:07:46


Kelly1978 Mon 04-Jul-05 14:12:08

gram flour I get from ethnic shops, I'm not sure where else might sell it. Do you have ethnic grocers near you somewhere? I just mix to get the right consistancy, I couldn't be sure of the exact quotas. I usually dip one and check the batter is sticking nicely.
Last time I think I did 4 heaped dessert spoons of flour, and maybe a cup and a half of water? This did one large potato, and one large onion. Enough for two people, easily.

sweetmonkey Mon 04-Jul-05 14:20:45

i'll try and have a look tonight, thanks so much!!

Kelly1978 Mon 04-Jul-05 14:26:52

your welcome. It is available at natco-online if not, but it depends how badly you want it!

Kelly1978 Mon 04-Jul-05 14:27:22

you're welcome

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