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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.

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Pot Scrubber January 17, 2009

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!

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birdinhand November 09, 2013

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!

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Whindletonsl8444 January 01, 2012

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.)

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*Adela* June 04, 2009

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!

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anme February 27, 2008

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!

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Aaliyah's&Aaron'sMum October 01, 2007

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!

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NcMysteryShopper February 26, 2007

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!

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Sarah Chana December 05, 2006
Samosas (Moosewood)