Am in a dilemma!!Am in dire need of Ready made samosa pastries!!!!
Any ideas as to where i could get/Find some????
Please Please Advice!!!!!!
hoi!!
Hi
you can get them at Art of Food, Oerlikon.
I've tried them, they are delicious and decently priced.
Can't beat pregnancy cravings.
Thanks Y`all!!!Found an Indian Supermarket close to Helvetia Platz,Street Anwandstrasse.
I presume you are referring to Aggarwal's.
Great shop, it's where I get all my Indian goodies!
Yep!!Thats the one!!am a big fan of Indian Delicacies and spices!!!!
Theres an Indian street food stall on Langstrasse just beyond McDonalds walking towards Limmatplatz. It's a window that doesn't look like much but the food there is great and relatively inexpensive. His chai tea is great too.. Worth a look for sure
This is a place I frequent often. As it's a little hole in the wall, I normally get a takeaway. The daily special of a beef/lamb/chicken curry, veg curry, daal and rice for 10CHF. Very cheap and very good.
I must stress though, although the place is called India Street Food, the food they serve is Sri Lankan, not Indian. You get all sorts of Sri Lankan curries, rice dishes (biryani) and pastries (samosas) as well as delicious kottu roti. The food might read as it's Indian, but it's Sri Lankan. The address is Langstrasse 213, 8005 Zurich. I will try the masala chai next time round.
The other place I eat Sri Lankan food at is Friend's Corner, a short 5 minute walk from this place. They have a simple café with tables and chairs to dine in. Friend's Corner or Nimmi or Both?
Between the 2, I prefer the food at India Street Food.
The best Samosa in India
Last year I got some home-made samosas, deep frozen. I examined them attentively and came to the conclusion that they were made with filo pastry.
Am I right? Can I make them with that pasry/do some people make them using that?
I wanna have a go at them. Any other tricks I need to know?
Cool, thanks.
They are not exactly made with filo pastry, but that will do in a pinch. The dough is made with flour, oil and water and then rolled out, filled and deep fried. If using the traditional dough, the samosas go in cold oil and slowly the oil is heated. That gives them unblistered skin. I usually buy frozen Punjabi samosas from Barkat. As you probably guessed, each region has their specialty of samosas - Punjab used mashed potatoes, our region uses boiled chopped ones/ ground meat/ eggs/grated coconut . But with access to barely decent samosas, I have stopped being so picky. As an FYI, The Indian snacks shop at the base of Titlis serves great samosas.
Thanks. Barkat is a cash&carry (the samosas are even on their website ) - do I need some kind of member-card to shop there?
Yes I know samosas are different - I mainly know the "Somali" ones. I don't know the nationality of the ones which looked like filo pastry. I just noticed the pastry was very thin - very unlike the Somali ones.
I've not tried to make them yet (I couldn't get myself to do shopping in these times when seemingly starved peple raid the shops) but I soon will. I'm thinking sweet-potato and beef filling for a start - actually I'd rather do lamb stuffing but I have never seen minced lamb anywhere.
I made them in the airfryer They were delicious!
Here's the Indian-about the best there is-of course without meat
You don’t need any membership for Barkat.
Lamb mince sounds delicious but now that you mention, I have never seen lamb mince sold anywhere. I recently got a 2 kg frozen leg of lamb, thawed it and minced it to make koftey for a party. But small quantities are a problem. I have seen unfrozen lamb in Barkat and it is possible these guys mince it for you. Local butchers will be an option maybe?
Here is an air fryer recipe of minced meat samosa
Here you can score a good Samosa. Zurich
Thank God for written language!!!
Thanks for that. I think I'll start with "sleeping samosas"
DONE! I can't believe, I did it
Thanks to all those of you who provided me with tips and links as once one has all the information they're not so difficult to make
Thanks folks, I will think of EF everytime I'll make samosas and I will make loads of them in the near and the far future.