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Samosas: Fried Indian Vegetable Pastries Recipe

Samosas: Fried Indian Vegetable Pastries

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on December 12, 2012

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    While I would give the potato stuffing five stars, the dough just didn't work for us. My husband and I followed the recipe, but the dough was a bit dry and hard to work with. Since we had invited people over for dinner, we improvised. We had some Pillsbury's rolled pie crusts in the freezer. We used those in place of the dough, assembled the samosas following a youtube video, and baked them. They were a hit, the crust was buttery and flaky, and the potato stuffing was delicious. And we were happy to be able to save the dish!

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  • on August 05, 2012

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    These Samosas were GREAT - just the right amount of spices and everything! The only thing I would suggest is doubling up the dough recipe because I didn't think it was enough to work with. But overall it was fantastic!

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  • on February 04, 2012

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    This was a delicious accompaniment to the chicken vindaloo we made. The dough didn't really work for some reason. It just didn't roll out well. We ran out of time and just decided to eat the potato and pea mixture as a side dish to the vindaloo and we didn't miss the pastry AT all. It was fabulous. A little jasmine rice, some Major Grey chutney, and some garlic naan! Wow. Thank goodness we didn't add any additional heat as others did. The vindaloo was hot hot hot. Thanks Emeril.

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  • on January 30, 2012

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    My husband and I like spicy. The flavor is wonderful, but to take it up a notch use Chili Oil and Thai Pepper.
    I'd say the prep and cook times are at least 2 hours total.
    I used the "Moneybag" Chinese technique to fold the "6 in dia dough, made it a tad quicker, looks just as nice. You can wrap with a cilantro leaf for festive occasions. Also, recommend adding a tsp of Ajman seeds to the dough. I used Canola oil for the deep fry - no real impact. I had trouble keeping fryer at specified level between batches, rec elect fryer for these. :0

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  • on June 25, 2011

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    Used filo dough instead and baked the samosas. Filling was perfect in flavor and spice and was exactly the way traditional samosas should be.

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  • on December 10, 2010

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    I think the dough recipee is really off here. It didn't quite have the texture I was expecting. Samosa dough is crispy on the outside and slightly chewy on the inside. This dough was crispy and flaky but not the texture or the flavor you would expect for samosa dough. I haven't figured out what exactly is lacking yet. I've seen other recipees call for semolina flour. I need to try that next time.

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  • on October 02, 2010

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    Wonderful! Just loved the flavors of this samosa. Exactly like the pastry I had while in Jaipur, India.

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  • on August 15, 2010

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    I liked the simplicity of this recipe and it produced very good results. I did roll the dough thin as I have had the past experiences of thick and hard or pasty samosa dough.

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  • on January 22, 2010

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    I followed this recipe, but used only a pinch of cayenne and no hot peppers. The filling was very flavorful and quite delicious. Perhaps a little heavy on the ginger and garlic, I might have cut back a little on those.

    I did make the pastry and might not have rolled it out well enough because it seemed thick and a little hard and I didn't have enough to go around.

    To some of the other reviewers, I would definitely make this again with store-bought dough. And allow myself a lot more time to prep. This ain't no 30 minute recipe my friends.

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  • on May 08, 2007

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    What can i write, you have to try this.
    Goes well with mint chutney. Will make it again for every occasion.

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