Egg roll wrappers in London?

pinktichel

Mon, Oct 26 2009, 4:18 pm

Thanks everyone for your responses.

Mrs. Bissli, I owe you big time!! I called Tandoor Moses, spoke with Sylvia Moses and she was incredibly helpful. Not only that, she gave us a fantastic deal on a bunch of food so now I have my work cut down tremendously!!

Thank you, thank you, thank you!

melavemalka

Tue, Oct 27 2009, 9:40 am

Cheers Katb!! Wink

I almost just changed my screen name to BombayBulbabusta!
This is the recipe I use, good luck:

Ok, so the following makes between 25-35 vegetable samosas:
4 med potatoes finely diced
5 carrots finely diced
5 cloves of crushed garlic
3 onions finely chopped
2.5 cups of frozen peas
2-3 tsp of medium curry powder (acc to taste)
1-2 tsp ginger powder (acc to taste)
1.5 tbs chopped coriander
350ml veg stock (I don’t bother with the stock and just use water)
2tbs oil
Salt and pepper to taste
(you can add minced lamb/chicken/beef as well – recipe says 1kg, never tried it but it sounds a bit much)

Heat the oil in a pan and add the onion and garlic, mix in all the spices and fry until soft. Add the vegetables, coriander and seasoning and stir well till coated. Add the water (or stock), cover and simmer for 30mins until cooked.

Divide the filo pastry sheet into three strips (lengths ways). Spoon a large helping onto the end of one strip. This bit is tricky to word, but if u search this bit on you tube u can watch how to fold the samosas. But basically u fold the corner (on the side where ur vegetable mix is) to make a triangle shape, then fold that triangle again and again until you’ve folded all the way to the end of ur filo pastry strip(!) I had to see a diagram before this, so google it!

Brush the samosas with oil and bake in a hot oven (~200’C) for about 15-20 mins, or until brown.

These freeze really well, but when re-heating, I’d micro it first then grill for a bit to get it crispy again, though I have served these on shabbos, and they’re ok, just not crispy.

Hatzlacha and enjoy Very Happy