r e . a l i t y

Well, I have samosa’s for lunch almost every day during the week – and I figured I should try making some myself!  My first go at it was pretty successful I think.  I made both beef and vegetable ones – and made my own pastry.  The pastry was pretty easy – but I think that I’ll try a variation that I came across on http://www.manjulaskitchen.com/ – adding a bit of semolina flour.

The vegetable filling I made was very tasty – but I think I’ll cut the cayenne pepper back from the 1/2 tsp I used, to 1/4 tsp, which will make my son happier ;^)

The beef filling was good, but there was something missing – I’ll have to try a couple other recipes and see how things fare.  I’ll post up the recipes for both fillings, and the pastry, this evening.

Samosa pastry

1 1/2 cups all-purpose flour

1/2 tsp salt

1 tbsp. ghee, clarified butter, or vegetable oil, plus extra for frying

1 tbsp. semolina flour

1/4 cup water (some say ice water, others lukewarm)

Directions

Sift the flour and salt into medium bowl.

Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, and let the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated.

Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

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