But I will take credit for stealing Indebleu's idea.
I learned two important things while making these samosas:
- Adding a coating of oil to the outside of the samosas before baking them made the dough all flaky... on the inside. I don't understand this, scientifically. My first samosas were baked "dry," with no oil, and the outer crust was solid as Barack. Rub a little olive oil on the outside before baking, and suddenly the inner dough begins to flake a bit, croissant-like. Of course, the real reason the dough flaked might have had to do its juicy innards, which brings me to:
- Samosas don't seal up when they're full of wet saag paneer. This doesn't make sense, because Madhur Jaffrey says to use water to seal the tops of the samosas, and the saag paneer mix was very wet, so it follows that the samosas should have had no problem staying closed, but the seams all fell apart in the oven.
Next up I really really really want to samosa a PB&J. (Okay, now you can accuse me of bastardizing a cuisine.)