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My review
Yogurt Samosas
6
Weaam Algassim
"Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant."
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Ingredients
35 m servings 161Original recipe yields 18 servings (18 samosas)
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Directions
{{model.addEditText}} Print- Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
- Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
- Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
- Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
10/3/2005
Correction: To seal samosas before frying, I usually dip them in laban then dredge them in flour . To make laban, use 1/4 cup yogurt and 1/2 cup water. There's no half and half. It's an easy rec...
Most helpful critical review
11/11/2008
Sounds interesting, but I'm not sure what to do with the ingredients listed after the phyllo - 1 cup of flour in a yogurt sauce?! Please help!
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10/3/2005
Correction: To seal samosas before frying, I usually dip them in laban then dredge them in flour . To make laban, use 1/4 cup yogurt and 1/2 cup water. There's no half and half. It's an easy rec...
11/11/2008
Sounds interesting, but I'm not sure what to do with the ingredients listed after the phyllo - 1 cup of flour in a yogurt sauce?! Please help!
3/24/2007
This was quite different as I always bake fillo dough.I think the trick is in drying yogurt really well till its crumbly. I also added salt at that stage. A small amount of filling is required a...
10/7/2006
These were really good. I liked the pastry part of it because it was crunchy and actualy had flavor! The filling was very flavorful too, however it was quite soggy inside even though I drie...
7/16/2006
A little time-consuming but fairly simple to make, even for my first time frying something! Only needed half the dough, ran out of filling. Great combination of flavours in these.
4/27/2012
I dont use phyllo dough, i make my own dough with flour, salt, ghee, and water and some spices. Besides that, these came out great! Some rater couldnt figure out what to do with the yogurt and ...
2/27/2016
Loved 'em! Not soggy at all. Added minced mushrooms to the filling, used 2sheets of phyllo per roll and replaced curry with garam masala. Will make again.
1/25/2015
Really good but next time I would just use a flour dough like the Indian restaurants use, easier
10/14/2013
Don't know what went wrong but the yoghurt curdled immediately when I added it to the onion mixture in the pan.