Spiced Potato-stuffed Pastries: Samosas
Recipe courtesy Michelle Greenwald and Chef Shoba Narayan,
Show: Sara's Secrets
Episode: Melting Pot
Rate This RecipeRead users' reviews (17)
- Recipe categories: Vegetables, Carrot, Potato, Beans and Legumes, Peas, Corn,
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Total Reviews: 17
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By rdbtxusa_11122877
HOUSTON, TX
on August 30, 2010
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This was a great side for an Indian supper that the family loved. This recipe will go into our family cookbook.
By torba98_11829804
Milpitas, CA
on April 07, 2010
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I have made this recipe twice. The first time...exactly as recipe describes. Was happily devoured by our guests. The second time ... I went to a local grocery store and bought all needed ingredients again...BUT also two freezer doughs...phyllo and puff pastry. I made roughly the same size dough pieces from each dough, stuffed and baked. Again...our party guests devoured all ... regardless of the dough. Keep this recipe. Our veggie friends have continued to thank me.
By hamarie1234_127...
seattle, 87
on March 03, 2010
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I used Wonton wrap and it's was more easy and delicious....the skins are more crispy and not as thick as the dough recipe..Every love my Samosas
By annejustus_7433856
Rochester, NY
on September 20, 2009
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These samosas are amazing! They are very laborious and took me about 4-5 hours, but are delicious. I would also consider serving them with a small amount of melted clarified butter for dipping.
By shenoyonline_11...
Pahrump, NV
on November 22, 2008
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These go well with Mint-Cilantro chutney.I tried making ground beef samosas and lean turkey meat samosas after I saw the recipes on foodnetwork.com and currystyle.com,they turned out real good.Highly recommended.
By mmccombs_5185650
Marietta, GA
on November 07, 2008
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These are truly wonderful. They do take a little time to make but they are worth every second. I have to make these at least twice a month for my husband. He doesn't even mind that they don't have any meat.
By drpaulh65
Grand Forks, ND
on August 10, 2008
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Perfect the first time. They do take time to make, but it's worth the effort. The mix of spices can be varied depending on the individual's desire for heat (or not. All in all, delicious!
By Chef #817964
St Louis, MO
on July 17, 2008
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I skipped making the dough and used puff pastry instead. It worked pretty well, and the filling is delicious. When I'm pressed for time, I'll probably make the filling on its own and use it as a veggie side dish.
By Lindsay85
Amsterdam, NL
on July 01, 2008
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The most time consuming part of this was making and rolling out the dough, but the crust is also what makes the recipe so amazing. It is buttery, flaky, and really brings out the flavors or the filling. The potato filling was just okay when I tasted it out of the bowl, but everything blends together perfectly when put together. Be prepared to spend almost 2 hours on these, and the results will be worth it.
By norma92216_8676944
Oakland
on October 25, 2007
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They look and taste just like restaurant samosas! The shell is lightly buttery and the filling is so savory. I served them with mint/cilantro chutney and garbanzos and it was perfect! The only thing is that they took me about double the time listed to make.