Chicken and Spinach Samosas

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Dough was delicious and quite easy to make as it was my first time attempting at it. I had twice as much filling then I had dough. I would definitely cut back the filling or make more dough next time.

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Easy to make and tastes great. First time I had ever hand made dough, directions are spot on. Two samosas fit pretty easily in a small fry daddy don't know about using a deep pot. Definitely recommend frying them as the dough gets a good crisp on the outside and is flaky like a biscuit on the inside after frying.

Thanks!

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When I made these I kneaded the dough by hand, and I don't think I kneaded it as long as I should have. I also baked them instead of frying, so they turned out to be pretty doughy. The filling was very good and I think I'm going to try making it again, but this time I'll put it in some filo dough cups.

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I made this tonight and even my meat-and-potatoes husband loved it. I've been trying to make healthier food for us, so of course I skipped the deep-fried portion of the recipe and used pita bread instead. It was sooo good! Without the pastry part, the recipe is really pretty healthy. I also forgot to pick up chick peas at the store, so I had to substitute white kidney beans instead. It was still great though. And fast!

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Here's the recipe for Tyler's Raita:
Ingredients:
2 pints thick yogurt (recommended: Greek yogurt
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling
Directions
Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

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I spent the first 38 years of my life in India and have eaten samosas in almost every corner of the country they are made in.
One thing that Tyler did different from any restaurant or snack shop I have eaten samosas in was that he fried them too hot.
IF you see bubbles on your samosas [they puff up], you know the oil is too hot.
This is not to say you cannot do them that way and still have them taste good. The authentic Indian way is to fry them on a lower heat so the pastry doesn't puff up.
Once again - so happy to see Indian cooking covered on Food Network in the US.

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I made these for myself and roomate for the first time. I had tried indian food before and didn't care for the spices, my roomate however, loves it.
I saw the recipe on Tyler's show and that day planned on trying to make them.
I was surprised at how easy it was to make them and how delicious they tasted. My roomate loved them too.

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Delicious and easy!
The riata recipe is listed on the same page as the rest of the recipes from this episode...
http://www.foodnetwork.com/tylers-ultimate/ultimate-indian-dinner/index.html

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recipe was great if you can find the ratia recipe.


thanks ..

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This is definately a keeper in my house. I made a double batch of t6he filling and froze half. I have found that I like Indian spices better if I slowly cook them in oil for about 5 minutes over med-low heat before adding to the main ingredients. I found the Riata recipe by doing a search at the top of the page, and it is absolutely great.