Cooking With Beef Stew From Pouches
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09/29/2005
These are great, but I have two suggestions and a tip. 1) Use a green chile paste instead of fresh chiles. You can find it at Indian/Pakistani markets. Also known as green chile chutney. 2) Use samosa wrappers instead of filo dough if filo is too crumbly. These are easier to work with and do not flake so easily when cooked. Also found at Indian/Pakistani markets. Tip) I used southern style hashbrowns instead of whole potatoes. They are already boiled and cut up, so the boiling time is much less. Basically you are just heating up the potatoes and the peas. Then mash together like recommended. (Southern Style is the one that is cubed, not shreaded.)
02/12/2007
Excellent & yummy recipe, easy to make too! I lived in India during part of my childhood and Indian food is my fave ... and this recipe meets full approval and tastes so authentic! However, like almost all cooks in this website, I modified a few things. I diced the potatoes into little pieces and boiled them with the peas - I did not mash them. I used more cumin seeds (love the flavour of cooked cumin seeds in Indian dishes), and added 2 - 3 tablespoons of lemon juice at the end of the cooking of the filling (after the potatoes and peas were added in) - this gives it a bit of tangy flavour (a lot of vegeterian samosa recipes call for lemon juice). I did not use phyllo dough but ready-made thin flaky pie dough - it has a very nice puff when fried and it's a very tasty combination with the filling. Egg-roll wrappers are not for samosas and do not do samosas justice for the taste, so pls don't use them ! If ever, it's better to make your own dough, though this can be more time consuming. Bravo and thanks again for this great recipe !
06/30/2003
I love this recipe. The ground beef is what makes the samosa so delicious. Don't let the long list of ingredients daunt you from making this; the meat mixture is pretty easy to make once you get everything together (helps if you measure out all the spices at least a day in advance). I like to put the beef in warmed tortillas and top it with a small sprinkling of grated cheese. Yum. As for the samosa, when I first made this, I baked the samosa in the oven at 400 degrees until the dough was golden (suggested by other reviewers). I also spread the dough with melted butter before popping the samosa into the oven. And I used spring roll wrappers. Since I try not to eat too many carbohydrates, I usually omit the potatoes when making the meat mixture. It tastes just as good, in my opinion.
04/25/2003
I made these with ground chicken, a handful of raisins and without the cilantro and green chiles. They were absolutely wonderful! For a more healthy version, bake the pastries in the oven on 400 degrees until brown and crisp. I brushed the outsides with melted butter so that they would crisp nicely. I suspect that ground turkey would be just a nice to use as well. My friends and I had fun making then and eating them :) If you are out of garlic, a tablespoon of garlic powder works well too. Also, put in a teaspoon of garam masala for wonderful flavor and a nice aroma. The phyllo dough doesn't make them like genuine samosa, though. I suggest using wonton or eggroll wrappers to mimick the doughy and thick goodness of authentic samosas. My friends and I doubled the recipe and ate them as a meal until we were stuffed. They are quite good :) Also, if you have already browned meat, just cook the onions seperately and mix them all together. I think these would be awesome with left over turkey too!
10/10/2002
Looking for something a lil' different for your next gathering...you have found it!! I LOVED THIS RECIPE, although I made a few minor adjustments. Phyllo dough is a bit difficult to work with, so I bought the pre-made phyllo shells, they look like miniature puff pastry cups. I filled each with the Samosa mixture, and instead of frying, I put them on a cookie sheet and baked them just until the tops got browned.
08/22/2003
Now I won't have to go to an Indian restaurant just to eat one of my favorite appetizers. These turned out really tasty. I added some crushed, dried chile peppers in the filling for some more spice. For the dough I used the recipe AuntWebbie posted (thanks!). It was the perfect consistency and I was able to make the wrappers with no hassles. The samosas taste better for me when the dough is thin, and there is a lot of filling. Great recipe! PS - Only one thing I had problems with. From the recipe, it sounds like you're supposed to smash the peas with the potatoes, but I didn't smash the peas. I think it tastes better this way.
11/23/2001
I used vegetarian ground beef and wonton wrappers (which were just the right size). They came out great.
01/10/2002
We loved this! I didn't have any phyllo nor any other wrappers, and I didn't feel like going to the store to buy some, but I had some tortillas in the fridge. It was great! I topped it with Cheddar and Mozzarella cheese and grilled it in the oven for 5 minutes to melt the cheese. After we each had one, we made 2 more, but topped each with some medium salsa. The combination of samosa filling with the salsa topping just made it a perfect meal. It was given a Yes, please make this again, so I will :)
08/13/2001
Mmmmm...Mmmmmm...MMMMmm! This recipe was so good I was eating out of the pot before I even wrapped the mixture in the phyllo!! It's an exact replication of the samosas I ate at the Sunfest cultural festival in London, Ontario! This will be a well-used recipe at my house. Now, excuse me while I go feast!!!
10/03/2011
I have made these many times .. been fiddeling with this recipe for over a year.. each time I was disappointed with not the way they tasted, but the way to wrap them ... I have tried phyllo dough, eggroll wrappers, and a few variations of dough. I have pan-fried them, baked them, and deep-fried them ... the best results came from using a dough (something like a pie crust dough, or a pierogie dough)(DO NOT USE PHYLLO. it does not work and is too flaky for this kind of thing . I have tried many times!! the samosa becomes LIMP as it's too heavy of a mixture.. 'real' samosa is like a dough/puffed thing anyways) ... and to DEEP-FRY them (don't pan fry or bake .. the results are mediocre) ... I follow the directions exact for the filling, but I don't mash the peas, and I also add 3 tbsp's lemon juice, and 1/2 tbsp green chili chutney... I make the filling a day or two ahead, just keep it in the fridge until I make the dough/wrap them ... I wrap about 15-20 of them, and freeze the other half of the filling for another time... 'paste' the edges of the dough well, with a flour/water mixture, lay on a floured baking tray to keep the bottoms from sticking, which causes holes in the dough, then they ooze apart when cooking. deep-fry at 180 degrees celcius for 6 minutes.
01/19/2005
Very tasty. I skipped the beef and the samosas were still wonderful. I used the recipe for the filling from allrecipes and then used the moosewood cookbook recipe for the wrappers and dipping sauce. I also doubled the cumin. Wrappers: 2.5 cups of flour, 1 cup of yoghurt/buttermilk, 1/2 tsp salt. Roll pingpong ball size double balls into 5 inch circles and fill with mixture. Brush tops with oil and bake for 30 min in a 400 degree oven. Dipping sauce: 1/2 cup cider vinegar, 1/2 cup water, 1/2 tsp salt, 3 tbs brown sugar, 1 clove garlic (minced). Mix it in a saucepan and simmer for 10 minutes (volume will reduce). This was delicious. Thank you!
09/02/2003
Very flavorful....was a big hit at a party I brought them to. Its worth the assembly time. Modifications: Substituted potatoes with steamed cauliflower puree, filled wonton wrappers instead of using phyllo dough, and lightly brushed with butter and baked until brown (325 - 350). ed! In an effort to keep this low-carb, I substituted mashed cauliflower for the potatoes. There was no noticeable flavor difference. Also, instead of using phyllo dough I filled wonton wrappers, brushed them with a minimal amount of butter and baked at about 350 until browned.
09/08/2002
Very tasty!! Received many requests for the recipe. What was not finished at my party, was taken home by my guests because they could not get enough of this great dish.
07/27/2003
I tried making this, maybe it just wasn't our tastes but we didn't like it, it needs something else, but I dont know what.
01/01/2018
Delicious! I did make two changes- I used wonton wrappers instead of phyllo and ground cumin instead of seeds. Absolutely wonderful!
08/18/2003
Excellent recipe! I have made this 3 times in as many weeks. I did, however, change some things. I used ground pork or turkey instead of beef. I added an extra potato and I used won ton wrappers instead of phyllo and I baked them at 425 for 25 minutes instead of deep frying them. I was able to use all the wrappers by adding the extra potato. They were perfect served with chutney or sweet & sour sauce.
09/21/2013
This is by far the best samosa recipe I have found on line. If someone gives it a bad rating it is only because they do not like Indian style spicy food. If you like spicy food you will love these. All my Pakistani friends rave when I make these.
07/17/2003
Thanks for the tip on baking them instead of frying. They are excellent! I bought a mint chutney from an Indian store and mixed it with a little yoghurt and used it as a sauce. It was an absolute hit at the party. I gave this site address to oh so many people that night!
11/20/2007
Due to dietary constraints, I don't eat beef. I substituted the beef for minced turkey and it worked really well. I also doubled the amount of onions in this recipe and added a little chicken stock when I sauteed the turkey mince. It did add more flavour to the samosa filling. I am not particularly fond of shallow/deep frying food, so I placed the samosa filling onto puff pastry (making little triangular pouches with the pastry) and baked them. It turned out really nice - light and flaky on the outside, moist and spicy on the inside. I think the recipe posted here really works because of the perfect combination and proportion of spices used - so if you are going to use this recipe, try to stick to the combination/proportions listed. Apart from that, I think you can modify it a little by using any type of minced meat/vegetable you desire. I wonder if this recipe would work with soy mince?
05/01/2007
Like everyone else, I loved the taste of this recipe. I have four teenagers, so I made a few changes...I mixed up the filling mixture except I used finely diced potatoes instead of mashed and I placed it all in a 9x13 pan and I placed cresent rolls on the top as a crust. Kids said it was yummy!!!
10/09/2010
THis was really good with the changes we made. I used AuntWebbies dough recipe (but found I needed to double it to make enough for all the filling) and added a little lime juice after everything was added. I also used instant mashed potatoes to save time. My son was craving these and since we don't have anyplace that serves these within 200 miles, this hits the spot
01/02/2010
this was awesome. i too dislike phyllo dough for samosa, but making my own is a pain in the tail, lol. so i use tortillas. alot of my indian relatives and friend do it this way. just get regular flour tortillas, and cut them in half (half circle) and then make a paste with flour and water, and form a cone. fill with mixture, and fold over on top and seal with paste. fry as normal. this is a much thicker medium to work with, and frys up big and fluffy. hope this is helpful!
06/30/2008
A LOT of work, but worth it for sure. It wound up making far more than I expected, and even with freezing some still found their way to the compost. If you're doing it for the first time, I suggest cutting the recipe in half.
03/15/2003
Great recipe! The picky hubby loved it. Followed the recipe pretty closely except I used garam masala in place of the cinnamon, cardamom and turmeric (garam masala contains cinnamon, cardamom, coriander, cumin, etc). Used only 1 onion instead of 2. Made this recipe twice already. With one batch I made for some vegetarians, I omitted the beef, again only used 1 onion, used 1 C frozen peas and carrots, and added yellow curry powder (~1-2 tsp?). Was a little dry so I added a little water. The veggie samosas were excellent as well!
04/22/2011
I made the Samosas, and they're freakin' delicious! I used frozen hashbrowns to speed things up and then baked em in the oven at 400 for 15 min. Good with plum sauce, chili garlic sauce, or straight up.
10/26/2011
I love samosas, but i was wondering if you can bake instead of fry and for how long if you can bake
04/09/2003
What a jewel in my recipe box! These brought the house down. We love to try new recipes and were very happy with this exotic sensation for the taste buds! I did make a dipping sauce out of light mayo/reduced sodium soy sauce/chili powder and a bit of Hungarian paprika. I will make these again and again, and have had requests for the recipe. Thanks Donna!
01/29/2003
This is the only Samosa recipe I've ever tried, and I wouldn't hesitate to use it again. One worthy note is that I used ground chicken, instead of beef, and no one noticed the difference. I also used egg roll wrappers (right next to the philo dough at the grocery store) to wrap the samosas, and then baked them at 350-ish until they were browned and crispy. They take a good while to make, but not very long to eat... they're really, really good!
08/07/2011
4 stars as written - 5 stars with my changes. 1.5 times the spices - as written I thought it was too bland. Instead of cumin seeds I just used ground cumin cause I didn't have the seeds. I halved this recipe and it still made a ton. I skipped out on the cilantro and green chile peppers because I didn't have them. I also didn't use phyllo dough but used a recipe for samosa dough and it turned out great!
07/23/2002
This beef mixture is SO good! I made a big batch for a luau and served it with mini-pita pockets. I have made this before with the phyllo sheets, but it took so long (for me) to put them together. But very delicious fried in the phyllo as well.
03/07/2003
Absolutely fantastic. My family's addicted to these so much so that they have become a "It's Friday" staple. I used egg-roll wrappers as well and they seem closer to the real thing that I've tasted from India and Kenya. The finishing touch....squeeze a lime over them while still hot. Serve with gin and tonics....DELICIOUS!
03/19/2003
These are very, very good. I did not have tumeric, and used garam masala for the other spices. I used wonton wrappers to fill, but I'm not too happy with that. I think I will try to make the dough next time. I will make these again. The filling was very easy to make, and if you're used to making pierogies, making these shouldn't bother you at all. Thanks Donna!
01/10/2010
The filling was absolutely, undoubtably authentic and completely wonderful! My husband and I loved it. The phyllo was not authentic, but we enjoyed it anyway. I brushed it with butter and baked it in a 425 oven for 25 minutes, turning once.
10/01/2010
If I could give this recipe 5 million stars, I would! I did change just a few things in the filling: diced the potatoes before boiling, omitted the cumin seeds and green chiles, only used 1 onion, gently mashed the potatoes and peas into the meat mixutre. For the skins, I used spring roll skins - each one cut into three strips. I then placed a small amount of filling on one end, folden the skin over forming a triangle, and kept rolling up until I made a little football shaped samosa! To seal the edges, I made a paste out of cornstarch and water - just moistened the edge with it. I then deep fried as the recipe calls for.
10/23/2010
Years ago I worked in a natural foods store that received a weekly delivery of freshly made samosas from a local Indian woman. They were so delicious but I never considered attempting to make my own. Recently I got to thinking about them, and now that I don't have access to that natural foods store, my only option to was to make them myself. This recipe had all the ingredients and flavors I remember about those samosas. I followed the recipe exactly but before stuffing the dough, I tasted the mixture and found it to be bland. So I doubled all the spices. I didn't care for the mashed potatoes and probably should have followed my instincts to leave them in small pieces like the original ones I had enjoyed. I also should have used an authentic dough recipe. The phyllo detracted from this because it isn't anything like samosa dough. Overall, these were ok but very time consuming. I served them with the Tomato Chutney II recipe from this website.
09/21/2011
These were excellent!!! I followed the recipe exactly EXCEPT I used egg roll wrappers instead of phyllo dough because I don't care for phyllo dough. I just put 2 tbsp of the filling into each egg roll wrapper and wrapped it up like a regular egg roll and fried them about 3-4 minutes flipping half way through. I ended up using about 1 and a half packages of wrappers (made around 30 total samosas). To save time I made the filling the night before while making a quick dinner, refrigerated it and added the cilantro and chilies the next day, wrapped and fried them. We tried a variety of dipping sauces that we had in the fridge and found that dipping them in light sour cream tasted really great. I think it was well worth the time and effort. Will make again.
08/23/2014
I made changes suggested from reviewers as follows: I made the dough that was suggested... much better than phyllo I think! The recipe was 2c AP flour, 4 Tbsp oil, 4 Tbsp water. The filling needed double this dough recipe, however the dough was great I also used lentils instead of peas, and garam masala instead of cardamom (didn't have any) The samosas seemed very authentic this way.... I might try baking some of them next time. I served these with tziziki sauce
05/21/2002
I thought the filling was good, even my kids ate it. The wrapping in the phyllo took most of the time. I think most of the other reviewer's were right to wrap the filling in something else.
05/20/2008
Yes!!!! Finally a great recipe for Samosas. Thank you. I also used eggroll wraps, cut in half so it wasn't too doughy and we can really taste the perfect combination of spices. I made a sauce of 1 cup plain yogurt, 1/2 cup fresh celantro & 1 green chili pepper. Just throw it all in the blender and puree. Thank You....sassyangelkiwi
08/21/2003
My husband enjoyed these more than I did. I made my dough from scratch rather than using phyllo dough and they came out a little dry. I didn't have any ground coriander or peas and I baked them for 30 minutes at 400 rather than frying them. There not as good as the ones I get at the restaurants around here, but they do hold their own.
04/07/2010
This is an excellent recipe that is full of flavor. I used eggroll wrappers that I found in the produce section of my grocery store. I cut the wrappers in half and folded them over three times into a triangle. I dipped them in sour cream and salsa. You can also dip them in mint chutney. I will make these again!
02/08/2003
I loved the results I got from this recipe. Flavourful!
04/18/2012
Vegetarian variation This recipe has great flavor to build on! I eliminated the beef and added additional potatoes (2-4 more based on size)and added another 1/2 c of frozen peas so they'd be vegetarian. Wonton wrappers instead of Phyllo pastry were a great and more authentic substitute.
09/23/2014
I used spring roll wrapper, instead of phyllo sheets because it's easier to wrap and also to deep fry. Love the texture n it's also less oily than phyllo sheets! The filling is really authentic - no changes! Love these Samosas better than commercial ones which are way too salty !
02/28/2011
Tasted great and was fun to make! Only think I did differently was instead of using two large onions, I just used one. Still tastes great!
12/26/2011
I susbituted Madras curry powder for the cumin, coriander, and turmeric. I didn't forget the add the fresh ginger roo, cinnamon, and cardamon. It was excellent!
01/25/2010
These are really tasty! I changed up the recipe a little to make them vegetarian, by omitting the meat, and using chickpeas instead. I also used refrigerated pie dough instead of the phyllo dough, and baked in the oven as one reader suggested. I did not mash the potatoes, but kept them in a small dice. They were a big hit at the party I took them to. I might try making them with the phyllo next time, but the pie dough was good too. Thanks for a yummy recipe!
02/28/2003
5 stars for flavor, not ease!! the samosas took a bit of time to make. I didn't find all ingredients at my local grocery. The phyllo dough was a bit tough to work with and I ended up folding the samosa into squares. My family loved the flavor and asked that we have them again soon!
12/15/2013
I keep coming back to this recipe. Always a crowd pleaser. We bake them in the oven at 350' for 15/20 min
07/27/2010
Was good with egg roll wrappers; next time I'll try AUNTWEBBIE's dough recipe (first review on the recipe page).
01/14/2004
I love samosas, and I no longer have to go to the Indian restaurant to get them! If only I had a deep-fryer... nevertheless, they were simply divine even just baked in the oven. Be careful not to make the same mistake I did - thaw the phyllo (filo?) dough way in advance or it will crumble to pieces on you!
03/25/2003
Yummy! These are delicious! The meat mixture is easy to put together and while it is time consuming assembling the samosas, it is well worth the effort. I used phyllo dough for the 1st time with this recipe and after a bit of frustration (and help from my husband) we got the process down pat. I will definatly make these again. Thank you!
03/13/2014
delicious...loved them and so did my bf!
07/22/2005
Terrific recipe! My family couldn't get enough of them. My spice conscious sibblings loved them! I didn't have any potatoes so I used instant potatoes and just mixed them in! Was great! As for the dough, I used about 2 1/2 cups flour mixed with 1/2 tsp. ground cumin. Then added just enough water to make a really stiff dough. Then brushed it with oil and put it in the refrigerator for about half an hour. Rolled it out into a 8 inch circle cut it in half, then folded and pressed closed. I deep fried them. Truly wonderful! Thanks so much for the recipe Donna-Maree
12/17/2010
I thought these where going to be hard to make. I was wrong. Mine weren't pretty but they tasted fantastic!! I did skip the chili powder and green chilly peppers. I will double the recipe next time and freeze half for quick week night dinner.
07/24/2011
Like most of the reviews have already stated the fillings is great but using the phyllo dough and the frying it in all the oil is yuck! the dough did not bother me. I used the method of melted butter and layering the dough, then cut it into lil squares...filling them and folding them over. At the very end I took a few sheets of the dough, without using the melted butter and rolled the filling up in that and fried it real quick, and that turned out much better. A lot less oil. So next time that is how I will do it.
10/20/2008
Good, but a LOT of work. To make it a little easier I've also done this with instant potatoes, curry powder instead of all the individual spices, and baked inside biscuts from the tube instead of fried in phyllo.
10/17/2007
These were good, but not out of this world, I can stop ordering take out from the local curry house good. Maybe because I used ground lamb instead of ground beef? I doubt it. I think it just lacked enough of each of the spices to keep it interesting. Next time I would increase the amount of cumin, and maybe add in some cayenne pepper? Even so, overall they were still tasty; I fried them up in eggroll wrappers and my husband raved.
05/02/2012
These are delicious as is. However, I make the filling and spread it between two flour tortillas, then brown on both sides. Viola!!!.....Somosadillas. A quick shortcut and tastes better than nasty prefab pie crust.
12/25/2008
Very good. I did not use wonton wrappers but instead made the samosas from a dough. The filling was delicious and was made as directed. Will definitely make these again.
01/12/2005
This was good, but not very spicy like the samosas I have eaten in the past. I think that doubling the spices would help quite a lot. It seemed like the turmeric was the dominant taste, and that the other spices got lost. Next time I will also substitute a spicier chile pepper (like jalapeno). I also used wonton wrappers, and I thought they were excellent because they were so easy to work with.
02/04/2009
Flavor-licious! The spices in the filling are divine. We pretty much followed the recipe for the filling but used a few suggestions from other reviewers. We diced then boiled our potatoes and did not mash them. In addition to the peas, we added boiled diced carrots just cause they were around. And not having fresh green chiles, we used a red chile paste instead. It all came together great, especially when you add the lemon juice that was also suggested. For the dough, we opted for AUNTWEBBIE's tip. The dough is so forgiving to use and quite light after they are fried. We can't get enough of this dish, so much so that we have made it twice already. And if you got leftover filling (which we made sure of), it's great with a bowl of rice. Thanks to all for the recipe and tips.
10/10/2005
Great recipe and very tasty!
06/27/2003
I liked it :)
07/19/2012
Update: I just used the filling again, I tried to use pillsbury pie dough, it wasn't bad (a step up from my dough attempt) but I'm still not satisfied and will keep trying. I had too much filling leftover so I froze and ended up using it with some shredded pot roast on the stove, served with indian butter sauce and naan. It was good, in case anyone needs a leftover idea.
12/22/2010
I made beef samosas using this recipe. It came delicious. The only change that I made is that I didn't use potatos. Also I use National brand Garam Masala instead of loose ingredient which is easier. If you are new don't be scared just try this receipe. It is the best !!!!
12/21/2003
I've never made these before. They were a mess and difficult to make, and the ingredients were EXPENSIVE. They were really, really good, but I don't think I'll ever be able to make them again. It was too spicy for my parents, but they can't stomache anything over really mild anyway.
03/14/2004
I made this recipe for a party and people liked it a lot. I substituted chicken for the beef, and used Pepperidge Farm puff pastry sheets instead of phyllo. They were pretty easy to roll out and came out good. I baked these at 400 for 15 minutes, checked them, they weren't done. I increased the temperature to 425 and baked for another 10 mins.
09/04/2014
Loved this recipe!! Big hit at my supper club
07/28/2007
Great!
11/07/2005
I didn't have any green chilis (I used extra extra hot chili powder instead), cumin seeds, or ginger. I bought all of my spices at the Indian market they were each about a $1 each versus the grocery store which was charging $12 for cardamom alone. I also used spring roll wrappers instead of the phyllo dough as that is what the owners of the Indian market told me to use. These came out pretty good. I ended rolling them up as spring rolls but no one minded.
07/09/2011
We love Thai, Indian, etc foods. The filling of this recipe is great. However, we didn't like the phyllo dough. We put it over basmati rice and it was wonderful.
05/10/2005
These were wicked good!! My husband and I both loved them, and when he brought the leftovers to work for his co-workers they all loved them too!! lol, it took me awhile to figure out how to fold them though (until I realized the instructions are on the nside of the box)
10/14/2012
Delicious. I used tenderflake puff pastry and baked them. I also diced the potatoes and added steamed peas.
08/03/2014
The filling was tasty, but I thought the recipe made way too much. I used the dough recipe suggested by another user and it was alright, but would have needed a lot more to use all the filling.
01/16/2011
Wonderful! The only thing I would change is leave out the cilantro. We did not add the beef, made vegetarian samosas instead. Also we did not cool down filling, just spooned into dough, it wasn't a problem.
11/24/2012
Made these vegetarian by chopping the potatoes that are called for and then mashing more potatoes to replace the ground beef.
04/12/2012
OMG!!! I made these today and they were absolutely fantabulous Only thing I would change: the phyllo dough was very flaky and messy. The next time, i will try making my own pastry shell. Also, for a slight healthier version, i used ground turkey meat instead of beef. it picked up the flavors of India I would certainly make these again
10/19/2008
The filling is really flavorful and seems authentic. I used egg roll wrappers which worked fine - you could easily taste the filling and weren't overpowered by dough. Collecting the ingredients took more time than filling the wrappers. I fried them as the recipe directed - make sure your oil isn't too hot or else the wrapper will have bubbles.
07/09/2014
I love this recipe!! The only thing I did differently was add more spices and salt. I also chopped the potatoes after I boiled it into small cubes instead of mash it.
03/06/2010
Mmmmm... I could eat this filling cold... actually I did... I used refrigerated pie crust and baked them. Served them with a yogurt/cilantro dip recipe I found on line.... yummy!!
11/22/2004
Comparable to my friend's (from India) Samosas - of course, minus the meat. <smile>
07/05/2005
Tasty! I was dubious about the inclusion of cinnamon in an Indian recipe, but everything came out nicely. The flavoring was a bit mild (although good), and we probably could have used more of the spices - especially cumin - without mucking up the recipe. We "cheated" and used a package of small round wonton wrappers, which worked nicely. I also committed a minor blunder and forgot to throw the cumin seeds and bay leaf into the oil, so I just added the seeds with the rest of spices and omitted the bay leaf, which didn't seem to impact the flavor much at all. A diced jalapeno added just the right amount of spicy kick to these.
10/31/2006
Every Christmas an anesthesiologist's wife would make these for the entire OR. ( they are from India ). I HAD to figure out how to make them for myself, and these are almost EXACTLY the same. A little hard to assemble, but well worth the effort!
08/18/2005
The flaky texture of the phyllo dough used in this recipe is unlike traditional samosas and seemed to hold alot of the oil after frying them. I was looking for something with a more of an authentic taste and this recipe had too much beef compared to potatoes (for me). Something to add an extra kick though: dip the samosas in mango chutney (mmmmm-mmmm-mmmm)
10/17/2004
This is an incredible recipe. There are only a couple of foods my husband requests by name an on a regular basis. This is one of them. He told me the other day that it makes his mouth water just thinking of it. A couple of times, I had to modify it a little for lack of ingredients, but it always turns out delicious. I use the pastry recipe given by someone in an earlier review. I've tried it with wontons, but I thought the best was the Indian pastry. Excellent recipe...a definite keeper and one for the books! Thanks so much.
10/08/2006
Fantastic filling for samosas! I followed the recipe exactly except I left out the green pepper chiles (didn't have any), and I used Won Ton wrappers brushed with butter and baked in the oven at 400 degrees. I wasn't satisfied with the Won Ton wrappers in the oven, and I look forward to taking a stab and making my own dough next time- the filling was just that excellent! I also read somewhere that you can take leftover filling and make small patties to fry just as you would leftover mashed potatoes. Be sure to have a nice spicy chutney on the side to dip the samosas in. By the way,they taste yummy cold too!
02/15/2012
Yummy..I got more than 18 samosas..I read the reviews and made the dough from scratch and came out perfect. I baked instead of deep frying...Yummy yummy yummy
06/07/2006
since i'm a vegetarian, i made these for my son and husband, both very picky. i didn't add peas, since the hubby hates them, and forgot i was out of cardamon so i added a bit of garam masala. the grocery store closest to us never had puff pastry or phyllo, so i used wonton wrappers, which i had on hand anyway. all things considered, they smelled so good when cooking i was very tempted to try a bite! my son wouldn't touch them, but he's 3, so i forgive him. my husband loved them -- so a huge success! thanks for the recipe, i'm sure i'll make them again!
04/09/2007
I just love these! I omitted the chile peppers but I think it would be great with them. I swapped won-ton wrappers for the phyllo and tried them baked and fried. Frying was definitely better! These freeze well, too. I froze the filling and the wrappers seperately before I cooked them. I ate the remainder of my second batch last week... and they had been frozen for over a month. YUM. Thanks for this great recipe!
06/04/2013
I took them in for a school project and everybody loved them. There very good with honey and duck sauce
11/02/2007
This is a fantastic recipe. Make sure to make the homemade dough as AUNTWEBBIE above has suggested. I deep fried these with the homemade dough and they turned out perfectly, not at all greasy like you would think. A big hit. I tried the phyllo dough that was changed by someone in the recipe, yuck, that gets very greasy and does not go with this filling at all. Make it like the original poster intended it to be made, you won't be disappointed.
01/28/2009
YUM, YUM, YUM!! We love samosas and I have wanted to try making them myself for quite some time now. Used the dough recipe posted by AUNTWEBBIE as phyllo is not authentic for samosas. Anyway, I did not have the green chiles or paste so added some red pepper flakes and we also do not like cilantro so didn't add that. I opted to bake mine instead of frying (I know, crazy!!) to keep them out of all of that oil, although I realize that's not typical for samosas either! Regardless, thanks so much for this recipe, I will certainly make again as these were fantastic! So glad there are leftovers!
10/09/2006
WOW!!! That was my first time trying to make samosas, I've had them many many times before, and loved them, this recipe captures the essence of what samosas are supposed to taste like, a couple of things, I didn't have ginger, so I didn't add any but added all the other called for spices. To cut down on the cost of spices, I went to a bulk food store and purchased a little bit of everything i needed. Also, do NOt use phyllo pastries, that's not what a real samosa is made of, there's special samosa frozen pastry that you can purchase, it's also rectangular in shape, can be purchased at any Indian or Middle Eastern grocer. I made lots of the filling and froze in a tupperware so that it's handy whenever i get the craving. Enjoy!
03/03/2011
These are sooooo good! Mmm they are awesome. VERY time consuming because it makes a lot. I will definitely make these again, but its going to be a rare treat because they are so time consuming.
04/18/2009
Substitute lamb
06/03/2010
Kids rated it 5 stars. Hubby and I thought it needed a sauce to cut the grease
08/10/2013
Recipe it self was good less the phyllo dough (like most posts mentioned but I had to try for myself.) I'm a spicy person so I would add more spice the next round.
03/08/2011
I found wrapping in phyllo was easier than using samosa wrappers, and still tasty. This made about 60 samosas w/ 1Tb filling each. The filling lacked flavour, despite all the spices. Perhaps more hot chiles during the cooking stage? Also agree with another reviewer - mash potato first and then add peas. On the plus side - my picky 5 year old really liked them!
Source: https://www.allrecipes.com/recipe/24871/beef-samosas/
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