Friday evening plans made us move our Every Other Friday to Thursday, and it was my turn. I happened to have some ground lamb in the refrigerator, and it was calling out for Indian. The Every Other Friday rule is that we have to try something we’ve never cooked before, and I decided to attempt samosas. I had thought that any self-respecting samosa had to be deep-fried, but I read several authoritative sources who said that you can bake them.
I’m very fond of deep-fried things, but I’ve never deep-fried at home. There are two reasons I’m reluctant to start now. The first is that I’m intimidated by hot oil. In the olden days it was a weapon, poured over the ramparts onto whoever was trying to storm the castle, and I’m just not sure I want that kind of thing in my kitchen. The second is that I’m trying to rein in what seems like inexorable winter weight gain.
So, when those authoritative sources said I could bake them, I wanted to believe. I mixed my filling. I kneaded my dough. I rolled out my wrappers and formed the little stuffed triangles. I even pan-fried them to give them some crunch on both sides before I baked them.
I had high hopes as I slid the tray into the oven, but they were dashed when I took it out. My samosas were pasty. They were dry. Although the flavor wasn’t bad, they weren’t at all what samosas should be. They were a disappointment.
I now consider myself an authoritative source, and I’m here to tell you that you can’t bake samosas. You just can’t.
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Some things are just meant to be fried…consider it one of life’s true pleasures. And just remember that life’s pleasures always come with a little risk…consider hot oil a relatively small risk for such a big reward.
Hi Tamar…I know that you make samosas by baking them. A cafe on my street sells them and they use puff pastry. They are light and delicious and baked! They sell @ 250 a day, so they must be doing something right. Not exactly traditional, but good…give it a try and let us know if you like it.
(I meant to say that I know you can make samosa by baking them)
Kelven — My samosa experience leads me to believe that you are entirely right (although it seems that Susan has a different idea).
Susan — If it’s in puff pastry, it’s not a samosa. It’s a turnover. (Now that I’m an expert, I can declare these things with confidence.) I’m sure it’s a delicious, flaky, crunchy turnover, but a turnover nevertheless. I’m never one to stand on such distinctions, though, and it sounds like just the thing!