25 Reviews of Indian Samosa

From: taufiq h

On Oct 6, 2002

Instead of making the shell by hand, use Phillo Dough ... its not too far from the real thing and saves lots of time. Also good to spray on olive oil and bake in an oven till golden brown for a low-fat healthy version

From: Spyce

On Jun 13, 2007

I loved this!!!!! I doubled this recipe and I also browned half pound of ground beef and added it to the onions and carried on with the rest of the recipe. Also I did add about half cup of chopped cilantro instead of one tablespoon. For the pastry I used filo dough and sprayed the samosas with Pam butter and baked them in the oven till golden brown (35-45 min) I’m horrible at forming the little samosas into triangles. Mine were coming out like little blobs. After a while I decided to just fold the dough over and just make mini burrito shaped samosas! Me being Mexican American and my DH British Pakistani I gave birth to the burito samosa LOL. Thanks for sharing this tasty recipe. I love Indian food and this was the filling that I had been craving for! It hit the spot, and the somosas had an incredible flavor that one should enjoy when your taste buds are on a quest for something savory and exotic. This filling was very delicious, and tastes just like something that you would expect to get in Indian restaurants. I think adding the extra corriander seeds and extra cilantro help bring out the flavor. I should also add that the flavor comes out even better the next day after the filling as soaked up all the spices and has been chilled in the fridge over night. These are great cold or warm. The best curry houses in the UK would be jealous. =0) Thank you so much!!!!

From: The Easy Vegan

On Feb 8, 2008

I actually used the filling recipe for this to make aloo parathas. I must say, I was munching on half the filling before I finished! Very yummy :D

From: Chef #292354

On Feb 27, 2006

Made them for dinner tonight, a little labor intensive, but well worth it. I doubled the dough ingredients and still didn't have enough.

From: neobella

On Feb 21, 2007

Awesome recipe! I'm in college, and this is great study food. I added a bit of Hungarian hot paprika for extra heat (about a quarter - half teaspoon) and used egg roll wrappers.

From: Aerial Goyle

On Dec 16, 2001

a real flavor delight but a bit involved ... would be a good one to make with my nephews.

From: Carol Bullock

On Dec 10, 2001

These hit the spot. I added cashew pieces to a few of these and they turned out nicely as well.

From: Thymestudio

On May 9, 2007

Wonderful! I am a big fan of this little gems. Well worth the time to make to be sure!! Thank you for posting.

From: alice Dave

On Dec 30, 2004

These turned out great. This is my favorite potato mix i've come across. Lovely. I thought the instructions for shaping the samosas were kind of complicated so I ended up with a few weird looking ones before i decided to simply roll out the dough, place a heaping spoonful of filling to one side then fold the other side over, wet the seam and press it together with my finger.

From: Rachelm

On Apr 19, 2006

Soooo good. Once again another great recipe for Indian food lover's!! The second time around I made the filling and refrigerated it overnite, then made the dough and fried them the next day (breaking up the process seemed less labor intensive for one day). It was even better that way, the flavor was soooo good!! I also doubled the dough recipe. thanks Charishma!