It’s not often that I get to cook with my mum, it’s always an opportunity to experiment with new recipes.
This particular weekend we decided to make some homemade vegetable samosa’s with homemade pastry followed by some instant homemade jalebi. It was a completely indulgent weekend because both the samosa’s and the jalebi are fried so copious amounts of tea were drunk to help the delicious food to go down but then it’s the best way to eat this type of food.
The samosa’s were more my mum’s idea I simply assisted. She had already boiled the potatoes before I arrived I simply had to make the filling. I had no recipe to hand so in my usual style I winged it, making it up as I went along tasting to see if there were enough spicies, salt etc.
For the pastry my mum found this YouTube video, (please note it doesn’t have any sound) my mum watched it mostly for the technique the lady in the video used to make the samosa pastry. She rolled out the round discs and cooked them slightly on a flat pan! It sounds odd but the technique worked, you have to watch the video because the way I would describe the technique wouldn’t do it justice.
This is a time consuming method and much easier when there are two of you making them or if you make them in bulk then freeze them but the end result is work it. The pastry when fried was light and crispy just how a samosa should be. My youngest sister is extremely fussy and even these won her seal of approval.
Jalebi is one of my favourite Asian sweets, it’s sticky and very sweet. Using a piping bag or squeezy bottle a batter is piped/squeezed into hot oil in a swirly round pattern until a nice golden colour then soaked in a sugar syrup to give it’s sweet sticky taste and texture. It is because of it’s sweetness that I can only eat one of two at a time so thought a homemade version to suit my taste would be ideal. A normal jalebi batter is expected to sit overnight to allow so the jalebi once fried is light in the middle and crispy on the outside. I didn’t have the time or the patience to wait almost 24 hours for a jalebi batter to be ready, luckily I found this instant jalebi batter recipe from Tarla Dalal, you can add colouring to the batter if you want but I left mine au naturel. This was my first time making them so my piping technique needs some work but I did make some interesting shapes and patterns with the batter.
This is how they are meant to look.
This is how mine looked.
The texture of the finished jalebi’s is slightly different to the overnight batter mixture but they taste just as good and quite addictive. They were sticky, crispy and the right amount of sweetness for my taste. I personally found they weren’t as crispy the following day but still nice to have with a cup of tea.
This type of food it a treat, I couldn’t eat like this every weekend but it doesn’t hurt to be a bit indulgent now and then.