Rating: 4.08 stars
48 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
9
Yield:
18 samosas
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.

  • Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.

  • Bake in preheated oven for 25 minutes, until golden brown.

Nutrition Facts

696 calories; protein 15.3g; carbohydrates 82.5g; fat 34.3g; sodium 802.6mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
08/26/2003
Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early so when I tried to separate the sheets they were stuck together. In desperation with company coming in two hours I pinched off the dough into balls and rolled them out into circles and stuffed them with the filling and pinched the edges and baked as directed. This was much better than as directed in the recipe and makes more samosas. I did make the samosas once per recipe but there was too much pastry once baked. Read More
(69)

Most helpful critical review

Rating: 3 stars
11/11/2003
Tasty but nothing like any samosa I've ever had. Read More
(6)
48 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/26/2003
Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early so when I tried to separate the sheets they were stuck together. In desperation with company coming in two hours I pinched off the dough into balls and rolled them out into circles and stuffed them with the filling and pinched the edges and baked as directed. This was much better than as directed in the recipe and makes more samosas. I did make the samosas once per recipe but there was too much pastry once baked. Read More
(69)
Rating: 5 stars
02/25/2007
This recipe was excellent but I made some changes. I didn't have curry paste so I added about 4 tbl (or more) of curry powder 1 tbl of garam masala and about 1 tsp of minced ginger. I also peeled & cubed 1 potato and cooked it with the onions and added 1/2 tbl of minced garlic about 2-3 tsp of salt and 2 tbl of dried cilantro. I used 2 cans of garbanzo beans and blended them in a food processor until they were coarse. I couldn't find puff pastry so I took a gamble and used Pillsbury pie crusts and it worked great. I also used alot more apple juice to keep it moist. By the time its all done the potatoes were nicely cooked so no need to precook potatoes. Very quick and easy and came out just like restaurant samosas (at least to me). Next time I'll throw in some peas. Read More
(66)
Rating: 4 stars
01/17/2006
Love the idea of puff pastry instead of fussing with traditional samosa dough. But the filling was a little lackluster so I went back to my own potato and peas one with a lot more spices--garlic and ginger amchur powder garam masala chaat masala coriander seed cumin and chili powder. Some people also like to add cashews. Read More
(56)
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Rating: 5 stars
07/30/2003
Wonderful recipe!! Have made it several times. Sometimes I make just the filling and serve it with warm wheat or jalapeno tortillas. Everyone who has tried it has liked it. Read More
(20)
Rating: 5 stars
05/07/2009
I did doctor this up a bit and used peas and potatoes and carrots only in my curry mixture. They do taste good and are usually all gone quickly!!! They go well with a tamarind chutney sauce.. Make sure you taste your seasonings before cooking and I add some fresh cilantro to the mixture as well. Read More
(11)
Rating: 4 stars
05/17/2003
The filling was really easy & very tasty. Some reservations about the use of pastry crust; although that also made it very easy to make. Read More
(10)
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Rating: 4 stars
08/11/2007
I rather liked this. It's very simple and it re-heats well too although it tastes nothing like the Samosa's I've eaten previously. The main problem was that the filling refuses to stay in the pastry while you eat it because there was nothing to hold it together; I don't know how one would fix that though. Also I prefer my food to have a bit more kick so next time I'll up the curry or add pepper flakes or something. Read More
(8)
Rating: 4 stars
04/22/2007
These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce curry paste apple juice and a little salt. Read More
(6)
Rating: 3 stars
11/11/2003
Tasty but nothing like any samosa I've ever had. Read More
(6)