Are making Samosas at Home really worth it?
This weekend I felt to experiment with making samosas.Samosas are very popular worldwide and the Caribbean is no exception. People have made businesses out of samosas offering premade frozen ones to many corporate workers who still want to have conference finger food at home. Samosas are usually on every caterer’s menu and, they usually offer a vegan samosa along with the meat ones. I wanted to make really crispy crunchy pastry on the outside. I wanted them to be low in fat as I was making a big batch I did not want to be eating deep fried morsels every week and, I wanted them to be spicy and flavourful. Some wires got crossed in my brain and I kept hearing phyllo dough. As I had some phyllo dough chilling out for a mango napolean I said hey why not. I do not know about you but when I go to a restaurant and I see samosas on the menu I never get it because I know I will be getting an extra greasy morsel so I imagine how it would taste in my mind and skip on to the main or take a lighter appetizer.
After a course in making triangular samosas I sat down on Sunday afternoon after spin class and got to work with help from my husband. Fifty samosas later we were done and not hungry anymore. I decided to fry 4 samosas to give a comparison between the baked and the fried.
Here is how they looked:-
When I compared the end result of the two samosas the difference was that of course the fried one reminded me of the ones I avoid at restaurants. The baked one had less uniform colour and less calories of course so if you are making samosas do bake them but still eat less:)
And here is a photo of one of my many fillings- This one is vegan chicken and aloo.
Those are not my fingers:). To make the sauce I used fresh tamarind flesh and for those of you who never saw a tamarind before here is a photo. The tamarinds that we get in the Caribbean are acidic to sweet with a slight acidic taste, they are nothing like the boxed ones you get in the Chinese supermarkets. These are ideal for making a tamarind sauce to go with the samosas. Anyone who knows another dark sauce please let me know. I had this sauce in Toronto when I was 16 that was sweet and brownish purple..I think it was a fruit based sauce. Let me know if you know what is the name of that one.
Lessons Learnt in Samosa Making at home
So, next time I will make my own samosa dough as I do for every pastry I make. I do not like phyllo dough it feels like if I am eating baked kale pastry. I like a slight bite to a pastry and the phyllo dough was too flaky for my personal taste.
Some of the heat gets lost in the baking process so if you are a pepper mouth like me add extra pepper to feel the burn.
Learn to fold the samosa before you go into battle..it can save you some pastry.
Always bake…really the fried ones are not worth it…If you want them to look exactly like the fried ones just brush lightly in oil and make sure you put them in a moderate high oven and turn frequently.
Are they really worth it? Yes because even some of the ones you buy in the box are prefried and you can freeze them and just pop your already baked samosas in the oven. If you have older children or a partner who wants to actually spend some time around food the folding procedure is a good activity to do on a Sunday afternoon.
Until next post…..
Question: Do you guys like me to do mainly savory post or do you like me to throw in a sweet post now and again as I do?
See you next week with something new and I have an announcement but I am waiting for the poster for the event so I will hold off until I have the poster.