Reviewed: Mar. 6, 2002

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.

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61 users found this review helpful

Reviewer:

GOPAL

Reviewed: Nov. 21, 2002

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.

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20 users found this review helpful

Reviewer:

LAK48

Reviewed: Jan. 13, 2003

The filling was really easy & very tasty. Some reservations about the use of pastry crust; although that also made it very easy to make.

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9 users found this review helpful

Reviewer:

MGUS

Reviewed: Nov. 10, 2003

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

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6 users found this review helpful

Reviewer:

WSHEA

Reviewed: Mar. 2, 2005

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!

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3 users found this review helpful

Reviewer:

FOXFAERIE

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Portsmouth, Hampshire, England, U.K.

Reviewed: Jun. 21, 2005

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

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2 users found this review helpful

Reviewer:

CHARMMED

Reviewed: Sep. 13, 2005

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.

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8 users found this review helpful

Reviewer:

ELSKI

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Reviewed: Jan. 17, 2006

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.

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52 users found this review helpful

Reviewer:

lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 1, 2007

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

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1 user found this review helpful

Reviewer:

beth

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: San Diego, California, USA

Reviewed: Feb. 19, 2007

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!

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4 users found this review helpful