5 Reviews of Potato and Coriander Samosas

From: Daydream

On Feb 23, 2005

MMMmmm, these are delicious. We particularly liked the sweetness of the sultanas (golden raisins) contrasting with the curry-flavoured potatoes. I used pre-rolled sheets of store-bought puff pastry, and baked the samosas in the oven at 200C (400F) for around 20 minutes. Much healthier and just as tasty, although I do intend to make them as instructed in the recipe next time. I used your Madras Curry Paste for the Madras curry paste, but next time will add two teaspoons instead of one. Thanks Fairy Nuff for another winner.

From: NcMysteryShopper

On Sep 27, 2005

These samosas are the bomb! I LOVE samosas and these were wonderful. Instead of Madras I used Mulligatawny Paste (Tamarind & Chilie paste)because I wanted a kick. Also, instead of rasins I used dates. These were ultra fabulous and were enjoyed by all who were lucky enough to get to the plate before they were gone! I also used puff pastry and cooked them in the oven at 400 degrees for 15 minutes. Beautiful recipe!!!! I served them with Raita & Chutney by elmotoo.

From: currybunny

On Feb 24, 2005

The filling tastes just like the ones you get at restaurants! Really yummy and very easy to make, I left out the sultanas as DH and I aren't fans of them in savoury food, followed the rest of the recipe exactly. I too used puff pastry and baked - great entree, thank you so much!

From: MarieAlice

On Jan 2, 2007

I made these for our tea tonight and they were delicious. I didn't have any madras curry powder so used medium curry powder and added a bit of tikka powder as well. I did make the pastry and it was lovely. I highly recommend it. I will make these again! Thanks so much!

From: crazy lil chef

On Dec 15, 2007

I was too lazy to make the pastry so just made a whole bunch of the filling and served it on rice.. it was absolutely delicious! I don't care what people say, I'm going to do it again and again Thanks for the great recipe.