These are simple and tasty. This is a good recipe for those like me who are not experienced with Indian cuisine. I made them ahead of time, then popped them in the oven when I was ready. They are good appetizers for the meal and actually taste decent as cold leftovers as well. This is a good higher protein version than the traditional potato based samosa. The only drawbacks are that the curry paste and dough are somewhat pricy.

Delicious! I really enjoyed these --- the filling was simple and delicious. I had leftover filling and ate it as a side dish for another meal. I am still a novice when it comes to cooking, and I had a lot of trouble stuffing the dough and pinching it closed. My finished samosas were tasty, but not very pretty. I tried triangles, but I think that the reviewer who suggested rolling it into balls might be on the right track. I'll try that method next time.

I used Kris B's suggestions for the most part (added carrots, potatoes, peas, ginger, garlic, cumin, chili powder, cilantro) and the filling was amazingly good. However, I tried baking them in eggroll wrappers, and they didn't turn out so good. The skin was quite tough and slightly chewy. Edible, but could have been better. Also, with all the chopping and peeling, they took me about an hour and a half, not 45 minutes.

I LOVED the filling, but I didn't like the puff pastry dough, next time I think I will use regular samosa dough. I also added peas because the ones that I usually get at my local indian restaurant have peas in them.

I rather liked this. It's very simple, and it re-heats well too, although it tastes nothing like the Samosa's I've eaten previously. The main problem was that the filling refuses to stay in the pastry while you eat it, because there was nothing to hold it together; I don't know how one would fix that, though. Also, I prefer my food to have a bit more kick, so next time I'll up the curry or add pepper flakes or something.

I love samosas and it was so exciting (and fun) making them for myself.

I made a bunch of changes, but used the same overall idea of the recipe, which is why I'm still rating it. I thawed some frozen mixed vegetables (carrots, broccoli, corn) and added some celery and mushrooms to the garbanzo mixture. I used curry paste still, and sauteed some green onions in oil with the paste before mixing everything else. I added some cumin, chili powder, and salt. After cooking a little to heat everything through, I spooned onto strips of phyllo dough (2 layers thick) and rolled up in triangles. I baked at 350 for 15 minutes and they came out really tasty!

These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce, curry paste, apple juice, and a little salt.

This recipe was excellent, but I made some changes. I didn't have curry paste, so I added about 4 tbl (or more) of curry powder, 1 tbl of garam masala and about 1 tsp of minced ginger. I also peeled & cubed 1 potato and cooked it with the onions and added 1/2 tbl of minced garlic, about 2-3 tsp of salt, and 2 tbl of dried cilantro. I used 2 cans of garbanzo beans and blended them in a food processor until they were coarse. I couldn't find puff pastry so I took a gamble and used Pillsbury pie crusts and it worked great. I also used alot more apple juice to keep it moist. By the time its all done the potatoes were nicely cooked, so no need to precook potatoes. Very quick and easy and came out just like restaurant samosas (at least to me). Next time I'll throw in some peas.

My family really enjoyed these. I added crushed garlic and grated ginger to it and everyone wanted the last one which is a good sign

awesome recipe! with a couple of mods though...:P i added a potato and a can of peas to the dish...and also, blended about a third of it to make the flavors even out. i also added about a 1/4 c of chopped cilantro for some herby-ness, and also made a sweet and sour tamarind sauce to go with it all. instant hit!

Love the idea of puff pastry instead of fussing with traditional samosa dough. But the filling was a little lackluster so I went back to my own potato and peas one with a lot more spices--garlic and ginger, amchur powder, garam masala, chaat masala, coriander seed, cumin, and chili powder. Some people also like to add cashews.

Yum...I make these all the time and they are even better heated up the next day!

SPECTACULAR!!! these were so easy and amazing to eat! I'm really really impressed with this recipe, very popular with everyone, even good the next day!

Tasty, but nothing like any samosa I've ever had.

Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early, so when I tried to separate the sheets, they were stuck together. In desperation, with company coming in two hours, I pinched off the dough into balls, and rolled them out into circles and stuffed them with the filling, and pinched the edges, and baked as directed. This was much better than as directed in the recipe, and makes more samosas. I did make the samosas once per recipe, but there was too much pastry once baked.

Wonderful recipe!! Have made it several times. Sometimes, I make just the filling, and serve it with warm wheat or jalapeno tortillas. Everyone who has tried it has liked it.