- Most Helpful
- Highest Rating
I really liked these. I thought the pastry might be a little too much like a calzone... which I do not care for. So I made the filling and wrapped in egg roll wrappers and deep fried them and I used a purchased chutney sauce for dipping. Excellent! I think these made in phyllo dough would be even better! Thanks for the introducing me to samosas. I was a virgin.
These were absolutely delicious! The filling was such a wonderful balance of flavours, paired with the wonderful pastry (which I totally recommend you all making) even if it took awhile longer they turned out beautifully. Love this Moosewood recipe!
2011 I received the Moosewood Cookbook for Christmas and what an excellent recipe. I saw the posting after fixing this recipe and I was surprised to see it here. This is the first time I have eer fixed Samosas and loving them. We have been eating much much healthier these past few so this is a keeper in our house!
These samosas are delicious! I think the lemon juice gives the leftovers a slightly strange taste so the next time I make these I will leave it out. I also added more carrots and peas (I doubled the dough recipe to use the extra filling.)
The filling for these were excellent, but the pasrty I felt was a bit too dense for my likings. Other than that a great recipe, dont be thown off by all the ingredients/steps it really isnt hard to make at all!
DELICIOUS! We LOVED it! Haven't had samosas for ages and never really came around to making them :oops:! I used mustard seeds and also added in a big pinch of turmeric powder to the filling. DH is not a big 'veggie' person, but that didn't stop him from gobbling up half the batch by himself! Thank you, Pattikay, for sharing this wonderful recipe. Definitely a keeper!
I love this recipe! I loved it 15 years ago and still love it today. I scaled the recipe in half and it worked perfectly. I let the filling sit in the refrigerator over night and filled the pastry the next day. I do believe the flavors were more intense and exciting that way. Thank you so much for reminding me of this recipe! Thanks pattikay!
I've been making these since the first edition of Moosewood came out (25+ years ago), and I still love 'em. Now that I avoid dairy products, I can't indulge anymore, but these are great. Memories of being a groovy college student...seems like only moments ago!