Reviewed: May 2, 2012

These are delicious as is. However, I make the filling and spread it between two flour tortillas, then brown on both sides. Viola!!!.....Somosadillas. A quick shortcut and tastes better than nasty prefab pie crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEANSWIFE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Apr. 18, 2012

I loved the spice blend in this. These were a huge hit. Three things I did differently: 1) I turned these into vegetarian samosas by adding in two additional large potatoes (4 total) and three carrots in place of the beef. 2) I used wonton wrappers because I wasn't in the mood for dealing with phyllo pastry the day I preparded this. Also, wonton wrappers made more appetizer sized in comparison to the larger ones you get in an Indian restaurant. If you use wonton wrappers, either half the recipe or get a lot of wrappers. I'm guessing this filling fills about 80 wonton wrappers. I have so much stuffing left over, I'm going to *have to* eat them all week! ;) 3) Even in my vegetarian adaptation, I cooked in identical order to the recipe by throwing all the spices in with the onions and simply stirring it in well with the potato and pea mixture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shelly Davis

Reviewed: Apr. 12, 2012

OMG!!! I made these today and they were absolutely fantabulous Only thing I would change: the phyllo dough was very flaky and messy. The next time, i will try making my own pastry shell. Also, for a slight healthier version, i used ground turkey meat instead of beef. it picked up the flavors of India I would certainly make these again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mearaye

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Delanco, New Jersey, USA

Reviewed: Feb. 15, 2012

Yummy..I got more than 18 samosas..I read the reviews and made the dough from scratch and came out perfect. I baked instead of deep frying...Yummy yummy yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bongogal

Cooking Level: Expert

Reviewed: Dec. 26, 2011

I susbituted Madras curry powder for the cumin, coriander, and turmeric. I didn't forget the add the fresh ginger roo, cinnamon, and cardamon. It was excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

larsbarlow

Reviewed: Oct. 29, 2011

Delicious! I did make two changes- I used wonton wrappers instead of phyllo and ground cumin instead of seeds. Absolutely wonderful!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Oct. 26, 2011

I love samosas, but i was wondering if you can bake instead of fry and for how long if you can bake

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sebastian Lau

Reviewed: Oct. 3, 2011

I have made these many times .. been fiddeling with this recipe for over a year.. each time I was disappointed with not the way they tasted, but the way to wrap them ... I have tried phyllo dough, eggroll wrappers, and a few variations of dough. I have pan-fried them, baked them, and deep-fried them ... the best results came from using a dough (something like a pie crust dough, or a pierogie dough)(DO NOT USE PHYLLO. it does not work and is too flaky for this kind of thing . I have tried many times!! the samosa becomes LIMP as it's too heavy of a mixture.. 'real' samosa is like a dough/puffed thing anyways) ... and to DEEP-FRY them (don't pan fry or bake .. the results are mediocre) ... I follow the directions exact for the filling, but I don't mash the peas, and I also add 3 tbsp's lemon juice, and 1/2 tbsp green chili chutney... I make the filling a day or two ahead, just keep it in the fridge until I make the dough/wrap them ... I wrap about 15-20 of them, and freeze the other half of the filling for another time... 'paste' the edges of the dough well, with a flour/water mixture, lay on a floured baking tray to keep the bottoms from sticking, which causes holes in the dough, then they ooze apart when cooking. deep-fry at 180 degrees celcius for 6 minutes.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Right on!, Rachel

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Sep. 21, 2011

These were excellent!!! I followed the recipe exactly EXCEPT I used egg roll wrappers instead of phyllo dough because I don't care for phyllo dough. I just put 2 tbsp of the filling into each egg roll wrapper and wrapped it up like a regular egg roll and fried them about 3-4 minutes flipping half way through. I ended up using about 1 and a half packages of wrappers (made around 30 total samosas). To save time I made the filling the night before while making a quick dinner, refrigerated it and added the cilantro and chilies the next day, wrapped and fried them. We tried a variety of dipping sauces that we had in the fridge and found that dipping them in light sour cream tasted really great. I think it was well worth the time and effort. Will make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

Reviewed: Aug. 7, 2011

4 stars as written - 5 stars with my changes. 1.5 times the spices - as written I thought it was too bland. Instead of cumin seeds I just used ground cumin cause I didn't have the seeds. I halved this recipe and it still made a ton. I skipped out on the cilantro and green chile peppers because I didn't have them. I also didn't use phyllo dough but used a recipe for samosa dough and it turned out great!

Was this review helpful? [ YES ]
3 users found this review helpful