{"id":1715,"date":"2012-02-25T23:34:22","date_gmt":"2012-02-25T23:34:22","guid":{"rendered":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=1715"},"modified":"2013-02-03T11:13:04","modified_gmt":"2013-02-03T11:13:04","slug":"samosa","status":"publish","type":"post","link":"https:\/\/www.utilitygirl.co.uk\/blog\/?p=1715","title":{"rendered":"Samosa"},"content":{"rendered":"

\"\"<\/a><\/p>\n


<\/p>\n

I made these samosa tonight. They look good but the picture doesn’t reveal the lack of crispiness in the cases. I phoned my mum after I’d made them to find out why the cases turned out more chewy than crispy and she told me I was supposed to make the dough with some oil in it. I have used oil in samosa dough before but because I’ve been in a breadmaking mindset lately, tonight I made my samosa dough in the same way as bread dough i.e. without fat. Doh!<\/p>\n

Other points to note: As with all potato-based food, the filling needs a reasonable amount of salt. The pastry also need salting and some lemon juice too. I tried cider vinegar as an alternative but it wasn’t as good.<\/p>\n

1 Feb 2013
\nI made samosa tonight using the recipe in the Indian Vegetarian Cooking book. I’ve found that you can cut down the oil in the dough by a sixth. Also, add the juice of half a lemon when doubling the book’s recipe for tasty and crispy pastry. Also, instead of making neat parcels how Mum taught me, I just made quarter-circle shaped ones by simply folding over a semicircle in half and gluing and pinching together the edges. This makes them visually bigger and gives lovely crispy edges. They seem to cook quicker too, I suppose because there aren’t any double layers of pastry. Next time I might try trying them with the lid on to see if that makes any difference. <\/p>\n

3 Feb 2013
\nNow that I’ve perfected the pastry I have found that the samosa are best freshly fried. They don’t ever get quite as crispy when reheated in the oven. I could part fry them but it would be best to fry them just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

I made these samosa tonight. They look good but the picture doesn’t reveal the lack of crispiness in the cases. I phoned my mum after I’d made them to find out why the cases turned out more chewy than crispy and she told me I was supposed to make the dough with some oil in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1715","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1715"}],"version-history":[{"count":11,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":1761,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1715\/revisions\/1761"}],"wp:attachment":[{"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utilitygirl.co.uk\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}