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OT - Calcutta-style cauliflower samosas

caliking
caliking Posts: 19,779
edited September 2020 in EggHead Forum
Nothing to do with the BGE, but one of those things that’s bugged me for a long time. Because samosas at Indian stores, etc. are just not what they’re supposed to be. These turned out good enough that even my MIL was impressed :)

First run, so need to work on the classic samosa shape. The wrapper, or whatever you call it was spot on, as was the filling (potatoes, cauliflower, peanuts, bunch of spices). 

 But, was one of those cooks that made caliqueen say that she was happy she married me, so I’m good. 

Until next week, at least. =)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Sign me up 
    Keepin' It Weird in The ATX FBTX
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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    My wife just saw your post over my shoulder and was mighty impressed. She thought they looked amazing (as do I). If you could also nail pad Thai, I’d have no option but to be an exceptionally worried man. 

    Well done. 
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  • dbCooper
    dbCooper Posts: 2,678
    Those look just great. 
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Wolfpack
    Wolfpack Posts: 3,552
    Have you thought about moving to NC?

    We have an annual petting zoo going for us...
    Greensboro, NC
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  • Legume
    Legume Posts: 15,936
    I think a year of the samosa is in order.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • SciAggie
    SciAggie Posts: 6,481
    Those look great. I'm ignorant - is that kind of like a stuffed sopapilla? Or is the crust more crispy like a fried wonton?
    Either way, I approve - anything cooked inside a dough has to be good.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,779
    GrateEggspectations said:
    My wife just saw your post over my shoulder and was mighty impressed. She thought they looked amazing (as do I). If you could also nail pad Thai, I’d have no option but to be an exceptionally worried man. 

    Well done. 
    That's high praise. Thank you ( and your better half), sir.

    @Sciaggie - I guess these would be like savory empanadas? Samosas can vary by region in India. Other countries have their own versions too - Ethiopian, Somali, Uzbek "sambusa" to name just a few. Most of them are some kind of filling (meat or veg), wrapped in thin dough, then fried. 

    Indian stores and restaurants have a pretty substandard version of these. The ones I tried to recreate are sort of niche samosas. The wrapper is flaky, and somewhat pastry-like, the filling is different from the usual spiced mashed potato and peas. They were fried at lower temps (250F) FOREVER (almost an hour)!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,630
    Right up my alley man, brings back fond memory. Yup that's how food vendors behind Globe cinema house does it, low and slow frying. 
    canuckland
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  • caliking
    caliking Posts: 19,779
    Canugghead said:
    Right up my alley man, brings back fond memory. Yup that's how food vendors behind Globe cinema house does it, low and slow frying. 
    Yessir! Brings back memories of many early mornings spent at Maharani on Southern Avenue. After nights of carousing about town =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,261
    This man is an amazing cook. He does things I could never do, and he does these things exceptionally.

    When he tells you something he cooked was good, he is always being modest.

    I have had his "good" food. It was awesome. I did not expect less.

    Those look delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    Do you deliver? We can’ t even get bad restaurant samosas around here.
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  • HeavyG
    HeavyG Posts: 10,380
    Legume said:
    I think a year of the samosa is in order.
    So @caliking takes 2021 for Year of the Samosas.
    I'll take 2022 as Year of the Lumpia/spring roll/egg roll/flauta/papusa/cannoli/eclair (replete with vivid verbal descriptions of course).
    Who's taking 2023?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • texaswig
    texaswig Posts: 2,682
    You Had My Curiosity But Now You Have My Attention GIF Gfycat

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • buzd504
    buzd504 Posts: 3,877
    GrateEggspectations said:
    My wife just saw your post over my shoulder and was mighty impressed. She thought they looked amazing (as do I). If you could also nail pad Thai, I’d have no option but to be an exceptionally worried man. 

    Well done. 

    Good pad thai is all about a quality tamarind product.
    NOLA
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  • Legume
    Legume Posts: 15,936
    @HeavyG as much as your 2022 sounds great, knowing your cooking posts, 2020 seems to be the more appropriate year.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Canugghead
    Canugghead Posts: 13,630
    edited October 2020
    Another favourite food from Calcutta (there are different versions throughout the country). Swmbo made Chole Bhature - curried chickpeas and potato, with fried flatbread, crunchy and oily. Kind of like open face samosa but less challenging  :)

    canuckland
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  • caliking
    caliking Posts: 19,779
    Canugghead said:
    Another favourite food from Calcutta (there are different versions throughout the country). Swmbo made Chole Bhature - curried chickpeas and potato, with fried flatbread, crunchy and oily. Kind of like open face samosa but less challenging  :)
    Looks good, Gary! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,630
    edited November 2020
    Cheater samosa. Premade tortilla shell instead of wrapper from scratch  :)
    Cut each tortilla into thirds, think Mercedes logo, sealed with thick flour glue. Not as good as real wrapper but passable in a pinch.


    canuckland
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  • caliking
    caliking Posts: 19,779
    Nice! Those look delicious.

    I've seen folks make them with fillo too. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,630
    I've also seen folks make egg rolls with filo but tortilla is easier to handle and less prone to bursting!
    canuckland
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