[Sca-cooks] geometry of samosa

[Susan Fox]

Madge and Geoffrey are quite entertaining!  I'm marking this URL.

"Sod the government's advice, if too much salt's bad for you, why aren't 
all the fish dead?"  

Alternately:  here is a samosa recipe with no pictures but four sets of 
alternate written instructions for assembly.  At least one of them 
should yield the shape you prefer. 
 <http://www.indiacurry.com/appetizers/a001samosa.htm>

I love curry but I'm an awful pepper wimp.  "Medium" salsa is my extreme 
upper heat limit and most Indian restaurants despair of me. Of course, I 
usually just mix up my own spices but there are those times when I'd 
really like to just grab the curry powder and have at...  I've recently 
acquired some of Auntie Arwen's "Two Knives Curry Powder" which contains 
no capsicum pepper whatsoever and I like it very well. 
 <http://www.auntiearwenspices.com>

Selene

Johnna Holloway wrote:

> For a question like this, one hint is to search for an image
> that looks right and then go from there.
> http://en.wikipedia.org/wiki/Samosa   shows a seam line for
> them.
> www.madgeandgeoffrey.co.uk/samosas.htm 
> <http://www.madgeandgeoffrey.co.uk/samosas.htm> is another site with 
> pictures.
>
> There are several more.
>
> Hope this helps.
>
> Johnnae
>
> 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.
>>
>> Iasmin
>