Reviewed: Nov. 11, 2008

Sounds interesting, but I'm not sure what to do with the ingredients listed after the phyllo - 1 cup of flour in a yogurt sauce?! Please help!

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whatscookinwithkate

Cooking Level: Expert

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Reviewed: Mar. 24, 2007

This was quite different as I always bake fillo dough.I think the trick is in drying yogurt really well till its crumbly. I also added salt at that stage. A small amount of filling is required and its not soggy at all. Thanks for an interesting recipe.

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VIVNIDHI

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Reviewed: Oct. 7, 2006

These were really good. I liked the pastry part of it because it was crunchy and actualy had flavor! The filling was very flavorful too, however it was quite soggy inside even though I dried out the water as best as I could while cooking it. You'd want to make sure you completely dry out the water before you fill it, otherwise you will have a soggy filling.

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zzh2zzk

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Reviewed: Jul. 16, 2006

A little time-consuming but fairly simple to make, even for my first time frying something! Only needed half the dough, ran out of filling. Great combination of flavours in these.

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Ananda Daydream

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Reviewed: Oct. 3, 2005

Correction: To seal samosas before frying, I usually dip them in laban then dredge them in flour . To make laban, use 1/4 cup yogurt and 1/2 cup water. There's no half and half. It's an easy recepie though it has long list of ingredients.

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