[Sca-cooks] geometry of samosa

[Elaine Koogler]

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
>
>
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>
By the way, Hauviette says that she was basing her description on the 
period Josh Parag recipe from either The Baghdad Cookery Book or The 
Description of Familiar Foods. 

Kiri