Reviewed: Oct. 22, 2009

perfect, but not with the phyllo dough, the real samosa sheets are much better , if U can`t make ur own samosa pastry U can find it in most of middle eastern or indian grocery stores.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 11, 2009

This recipe was excellent. It is time consuming to prepare but well worth the effort. I made it with the dough from Aunt Webbie for a large family gathering and my family loved it and still takes about how fantastic these were asking when I will make them again.

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MandaSquared

Cooking Level: Expert

Home Town: North Bay, Ontario, Canada

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Reviewed: Oct. 9, 2009

This is a wonderful recipe. For a more healthy snack try it with chicken and spanich. i don't care for spanich but with this it is soo good. Add a little motzarella cheese and even the kids will love it.

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cookfortheman

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Reviewed: Aug. 30, 2009

The filling is amazing! However I proved to be an idiot when trying to stick the phyllo together, it kept on coming apart. I tried frying a few but found that they came undone and became really oily. I tried baking a different batch in the oven at 400 like others suggested - it's the way to go.

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KIRAHORSFALL

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Reviewed: Jun. 24, 2009

These were fantastic. I was lacking some ingredients (mainly the chili) so it didn't quite taste as it was supposed to but I can just imagine how fantastic this recipe would have been had I followed it to a T. (Note: I don't deep fry and I'm never going to deep fry, so I used a simple dough recipe instead and baked them in the oven. Not quite like samosas but it's the filling that counts!)

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 18, 2009

Substitute lamb

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Jonagold

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

Too "cinnamony" tasting.

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 3, 2009

Flavor-licious! The spices in the filling are divine. We pretty much followed the recipe for the filling but used a few suggestions from other reviewers. We diced then boiled our potatoes and did not mash them. In addition to the peas, we added boiled diced carrots just cause they were around. And not having fresh green chiles, we used a red chile paste instead. It all came together great, especially when you add the lemon juice that was also suggested. For the dough, we opted for AUNTWEBBIE's tip. The dough is so forgiving to use and quite light after they are fried. We can't get enough of this dish, so much so that we have made it twice already. And if you got leftover filling (which we made sure of), it's great with a bowl of rice. Thanks to all for the recipe and tips.

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Jools

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Reviewed: Jan. 28, 2009

YUM, YUM, YUM!! We love samosas and I have wanted to try making them myself for quite some time now. Used the dough recipe posted by AUNTWEBBIE as phyllo is not authentic for samosas. Anyway, I did not have the green chiles or paste so added some red pepper flakes and we also do not like cilantro so didn't add that. I opted to bake mine instead of frying (I know, crazy!!) to keep them out of all of that oil, although I realize that's not typical for samosas either! Regardless, thanks so much for this recipe, I will certainly make again as these were fantastic! So glad there are leftovers!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jan. 16, 2009

I didnt use beef as we are veg*n. I followed the filling directions other than the beef. I made my own dough which i recommend to get a true samosa flavor. This was quite yummy and everyone wanted more. Thanks!

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

Too much work for the end result. I made the dough as listed by one reviewer. When I fried them , the edges opened up. I also did the phyllo in the oven as there is alot of filling - and it was OK. Filling was tasty, but too fussy putting it all together.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Dec. 27, 2008

Made them for a family gathering, and I received a ton of compliments for it. I didn't even realize how delicious samosas are until I made these. I didn't add the cilantro and chili peppers.

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Spicitte

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

Very good. I did not use wonton wrappers but instead made the samosas from a dough. The filling was delicious and was made as directed. Will definitely make these again.

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Dec. 15, 2008

These are great. Just like the indian restaurant down the street. Very time consuming and makes a ton...but worth it! Thanks!

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katylan

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Reviewed: Oct. 26, 2008

The filling is really flavorful and seems authentic. I used egg roll wrappers which worked fine - you could easily taste the filling and weren't overpowered by dough. Collecting the ingredients took more time than filling the wrappers. I fried them as the recipe directed - make sure your oil isn't too hot or else the wrapper will have bubbles.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 23, 2008

I used egg roll wrappers for this recipe. BIIIIIIIIG MISTAKE! The filling was great but the wrappers were not... I will make my own dough next time

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Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 20, 2008

Good, but a LOT of work. To make it a little easier I've also done this with instant potatoes, curry powder instead of all the individual spices, and baked inside biscuts from the tube instead of fried in phyllo.

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BRR

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

A LOT of work, but worth it for sure. It wound up making far more than I expected, and even with freezing some still found their way to the compost. If you're doing it for the first time, I suggest cutting the recipe in half.

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J Dufour

Cooking Level: Expert

Home Town: Honey Harbour, Ontario, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Jun. 21, 2008

i made these vegetarian by substituting the beef with chickpeas and carrots. i used the recipe suggested by one of the reviewers to make my own dough. these turned out very good! i have made many chutneys to accompany this.

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: May 20, 2008

Yes!!!! Finally a great recipe for Samosas. Thank you. I also used eggroll wraps, cut in half so it wasn't too doughy and we can really taste the perfect combination of spices. I made a sauce of 1 cup plain yogurt, 1/2 cup fresh celantro & 1 green chili pepper. Just throw it all in the blender and puree. Thank You....sassyangelkiwi

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