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I am a Creative Communications graduate, with a year of Culinary Arts behind me!

Friday, February 10, 2012



This recipe calls for:
1.5 c. flour
1 tsp. salt
2 tbsp. vegetable oil
80 ml. warm water

To prepare:
- Mix together flour and salt, and create a well in the centre
- Add oil and water, mix together and kneed until you have a firm and smooth dough (you may need to use more water)
- Let dough sit for 30 minutes, covered with plastic wrap


This recipe calls for:
1 potato, peeled and diced to 5 -10 mm cubes
1 onion, fine diced
1 c. frozen mixed vegetables
2 cloves of garlic, minced
1 tbsp. vegetable oil
2 tbsp. curry powder
100 ml vegetable stock
Salt and pepper to taste

To prepare:
- Begin cooking the garlic, onions and potatoes in vegetable oil over medium heat
- When semi-soft, add in the vegetables, curry powder, salt and pepper
- Add in vegetable stock and let simmer over low heat for 30 minutes

Making the samosa:
- Preheat oven to 400 F
- Divide the dough into 12 even pieces
- Roll out dough thinly, size may vary
- Place dough round onto palm of your hand
- Using your finger, coat half of the circles, edge only, with water (semi-circle)
- Pinch coated edge together to form a cone, resting into your hand
- Put filling into cone, then coat remainder of edges with water
- Pinch rest of edges close, forming a triangular pyramid (samosa shape)
- Place on greased cookie sheet, placing a damp cloth over to keep them from drying out before you finish the rest of them
- Take a beaten egg and using a pastry brush, coat the top of the samosas to help them brown in the oven
- Watch them in the oven, and take out when nicely browned

This recipe was easier than I thought it was going to be. It was delicious!! When I first made it, the recipe called for 2 tsp of salt, but in the end it was too salty, so I cut it in half when I posted this. I think I'll add more curry next time I make, but that's just me.

The hardest part was forming it, but because they were baked I don't think it was that much of a problem. Samosas can also be deep fried.

Enjoy! :)

-The Littlest Chef