Sunday, April 28, 2013


Day 2 of the anniversary party preparation:  Samosas.

For those unfamiliar with samosas, they are little triangular shaped dough pockets filled with potatoes and peas or meat and peas.  You'll find them in most Indian restaurants in the appetizer section.
A few years ago I decided to master the art of samosas.  They are a bit tricky to make, but like anything, all they need is a little practice.

The trick to a good samosa is making sure you over season your filling.  When you are making the filling, people usually put enough seasoning to make it taste just right, and then stop.  But you have to remember that your filling is going to be masked with a lot of dough.   So whatever seasoning you put in your filling, repeat it.  Trust me.
My initial seasoning before the potatoes were cooked

After the potatoes were cooked, I re-seasoned
Of course, if you get it right the first time around, then great.  But I always tend to under season the first time around in fear of seasoning overload, and then find myself having to add more in there. 
Here is the filling for the non-veg samosas.  Ground beef and peas:

I formed the samosas and put them in ziplocs and stuck them in the freezer.  I figure I can get them out of the freezer and into the frying oil the morning of the party.  Hopefully.  Othewise that's 100 samosas and a days work down the drain.  

Detailed directions on how to make samosas are coming.  Promise. 

No comments:

Post a Comment