Yogurt Samosas

Yogurt Samosas

8
Weaam 2

"Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant."
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Ingredients

35 m servings 161 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
  2. Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
  3. Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
  4. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.

Reviews

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  1. 9 Ratings

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Most helpful positive review

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 rec...

Most helpful critical review

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!

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 rec...

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!

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 a...

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 drie...

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.

I dont use phyllo dough, i make my own dough with flour, salt, ghee, and water and some spices. Besides that, these came out great! Some rater couldnt figure out what to do with the yogurt and ...

Really good but next time I would just use a flour dough like the Indian restaurants use, easier

Don't know what went wrong but the yoghurt curdled immediately when I added it to the onion mixture in the pan.