No way. You could make triangular pastry wraps filled with curried veg, but they wouldn't be samosas. Samosas are deep fried, baby! The only other way I can think you could do it (which is still *sort of* deep frying) is to fill the bottom couple of inches of a wok with oil and fry them in that.
NAMASTE SISTAH Wow have not herd of those since i went to the Krishna Temple years ago.They are my Favorite.Does any one have a simple way of making them????
i have a cookbook called simply, indian vegetarian cooking, by michael pandya. it's a wonderful book with easy-to-follow recipes for all kinds of indian foods, from breads to curry, and includes recipes for samosa pastry dough and a cauliflower filling. the filling usually used in indian restaraunts, at least around here, is usually potatoes & peas. the book's published by healing arts press, one park street, rochester, vermont, 05767.
Use filo pastry. Just wrap the curried veg in it. Make sure you don't let it dry out otherwise it will be difficult to handle. To make sure it doesn't just cover it witha damp cloth. To avoid deep frying it you stick loads of oil over it before you put it in the oven. This should have a similar effect to deep frying it. Matt
Thanks for the help. What kind of oil should I use? Olive or vegitable? Or something else? This is the recipe I have: http://www.webcom.com/ara/col/books/VEG/ht/samosas.html ...and it says to use Ghee...so I was wondering what to use instead...
Man oh man...I love samosas...and veg vindaloo (sp?)...yeah...I'm lazy and I lack a cooking talent...so I'll just go order some at one of the indian places in town
