[Sca-cooks] geometry of samosa

[Phil Troy / G. Tacitus Adamantius]

On Feb 24, 2006, at 9:02 AM, Gaylin Walli wrote:

> I'm getting ready to test out a recipe for samosas for the (MK)  
> Spring Coronation feast and while the filling isn't problematic,  
> the dough geometry is something that's giving me fits. I can't seem  
> to wrap my brain around how modern ones get that very traditional  
> triangular shape that stands up on the plate. I can probably make  
> some dough and goof around until I figure it out, but if anyone has  
> clearer instructions than some of the really horrible ones I've  
> found online, I'd be eternally grateful.

What I've seen (except the seriously cheating ones that use Shanghai  
spring roll wrappers) involve rounds of dough cut in half (so you get  
two semi-circular pieces), rolled into a cone/cornucopia with the  
edges overlapping and moistened to seal, then the top opening pinched  
together...

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04