Anyone know how to make Samosas?

[OakLeaf]

You don't need any special equipment to deep-fry. A saucepan or deep skillet and a slotted spoon are all that's needed. A fry/candy thermometer will help keep the oil at the right temperature (350-375F) so that your food doesn't get greasy, but a rough test is to drop a drop of water into the oil - if it sizzles and evaporates immediately, the oil is hot.

I just can't stand wasting the amount of oil it takes to fry, and I don't like to fry so often that oil doesn't get wasted. Still, we make falafel two or three times a year. We strain and refrigerate the used oil. I feel reasonably safe doing that as long as I use oils like canola that are primarily monounsaturated and have a high smoke point.

[tulip]

Can they be baked? Or skillet-browned and then baked?

Yum, samosas! I think I'll take myself out for Indian food tonight!

[bikerz]

I've mostly made samosas as a group activity, in an assembly-line kind of thing. It's fun, and very rewarding at the end .

You don't need as much oil as you'd think. I use a wok, and if the oil temp is correct, not that much oil is absorbed. And then drain them well on kitchen paper.

I suppose they could be baked, but I don't think they would taste the same. People who regularly bake might have tips on how to set the temp and timing to get a similar effect.

[Blueberry]

Can they be baked? Or skillet-browned and then baked?

Yum, samosas! I think I'll take myself out for Indian food tonight!

Tulip - next time you're in NC, you should try this place: http://www.saffronnc.com/. I've had take out from there, and they are phenomenal.

Wah. No Indian food for me - I seem to have a stomach bug. And I've been craving some

[tulip]

Looks delicious, thanks CA. I'll be there at the end of April and will be sure to have a meal there with the folks. I ended up with spaghetti at home again. But it's homemade sauce so it's really good.