Reviewed: May 21, 2012

This is a delicious recipe! Instead of using ground lamb, I used a small can of peas and carrots as well as one and a half boiled and chopped russet potatoes. I left out the green Chile,s,, used mustard powder instead of turmeric, and cut the salt in half. My only issue was that the recipe made more filling than dough, so I would double that next time. But I'll definitely make this again!

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Reviewer:

Colleen26

Cooking Level: Beginning

Home Town: Ashburnham, Massachusetts, USA

Living In: Mesa, Arizona, USA

Reviewed: Dec. 28, 2011

Very good, I make these lots, although I fail miserably at making them into perfect triangles.

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Reviewer:

Louisie-Pouf

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Reviewed: May 31, 2011

Loved them! I also had to add double the water. The meat filling was AMAZING! Made according to the recipe. The shaping of them was pretty bad. They looked nothing like the picture. But that is my fault. Need to work on it.

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Reviewer:

Jen Eating out Less

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Dec. 5, 2010

Very easy to make and straight forward. The dough recipe lends it's self to many types of filling. I made mine with a sausage filling and they went fast.

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Reviewer:

Tissa

Cooking Level: Expert

Home Town: Sutter Creek, California, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 12, 2010

I gave four stars because for me, the filling is the best part-- I didn't care for the dough. I used puff pastry dough instead of the recipe dough and baked it. I like to pretend this is healthier than frying it. I have made these as the recipe calls for, and also vegetarian with cubed potatoes, peas, and carrots. I also needed to half the lemon juice for the vegetarian version.

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Reviewer:

Sarah

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Cooking Level: Expert

Reviewed: Feb. 11, 2010

OMG!!! TY so much for posting your recipe!! my daughter loves it!!, and she would only eat samosa's from one dear friend who we dont get to see that much anymore!, so ty!! it brings a smile to her face!

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Reviewer:

Midg

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 11, 2008

I used another pastry I really liked and added potatoes and more spices, but this recipe is really a great idea on its own.

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Reviewer:

Jonagold

Cooking Level: Professional

Home Town: Jackson, Alabama, USA

Living In: Ottumwa, Iowa, USA

Reviewed: Oct. 14, 2008

I was having my doubts about the dough mid way through making it. I ended up using more water to get the dough more "elastic" - I was reaching almost a full cup but then I just stopped and dealt with it as is, for fear up messing up the entire recipe. The meat (beef not lamb) cooked fine. Smelled even better. But when I had to add it to 4" "half circles" I laughed. No way that can be done is such a small tiny bit of space (not without taking an hour to assemble them/using all the dough called for). So I started making bigger circles, but half way through THAT I noticed that the "completed" ones sitting out waiting to be fried were oozing some liquid. They were not by any means full or stuffed. But the oiliness from the beef makings made the seals open. I tried to fix them but I made it worse. Next time someone might take the time to follow their own recipe and make sure the instructions are well written and yield good results. *I'm now going to try and find a recipe to use for that left over samosa beef*

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Reviewer:

jerricaben

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 19, 2008

Good recipe. I was not sure whether the recipe called for 1/4c water or 1/4 + up to 1/4, but I did the dough in the food processor and used over 1/2 cup. I only had enough dough for 16 samosas because the circles were too small to cut in half, so I made them in the shape of pierogies. I threw some finely diced potatoes in th the meat which was a nive touch.

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