Samosas - making the shape right?!
I'm cooking Samosas from scratch for the first time!. I am confident of the recipe, but puzzled about cutting the pastry to shape!. I realise this is hard to describe, but is anyone willing to attempt explaining the pastry cutting, shaping, sealing etc!.Www@FoodAQ@Com
Answers:
The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably although it is mostly triangular!.
To put the Samosa together
Cut the pasrty dough into 4 equal parts!. Take a piece of one of the 4 parts the pastry dough!. Roll it out into a round about 6 to 8 inches in diameter!.
Cut it in two parts (like semi-circle)!. Moisten the straight edge with a finger dipped in water!. then take one semi circle and fold it in a shape of cone !.
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together!. Make all the Samosas this way!. Keep both the samosa and dough covered with a towel!.
Heat oil and deep fry the Samosas!. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown!.
http://www!.ivcooking!.com/p269_85!.phpWww@FoodAQ@Com
To put the Samosa together
Cut the pasrty dough into 4 equal parts!. Take a piece of one of the 4 parts the pastry dough!. Roll it out into a round about 6 to 8 inches in diameter!.
Cut it in two parts (like semi-circle)!. Moisten the straight edge with a finger dipped in water!. then take one semi circle and fold it in a shape of cone !.
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together!. Make all the Samosas this way!. Keep both the samosa and dough covered with a towel!.
Heat oil and deep fry the Samosas!. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown!.
http://www!.ivcooking!.com/p269_85!.phpWww@FoodAQ@Com