Samosas

Oh Monkey Rose, how I wish I had read your review! I prepared this recipe as instructed, only I doubled the ginger (if you read my reviews, you know that doubling the ginger is pretty common with me). Still these turned out bland. The filling had a good texture, and they looked pretty nice, but so disappointing to have them be bland, as it is quite a bit of work. (2 hrs start to finish, if you work quickly).

I made the dough recipe without butter, and it turned out OK. I liked that they were baked (much less fat).

If I make these again, I'm doing as monkey rose suggests, doubling all the spices, and adding extras.

I love this recipe. Don't expect them to turn out like the ones you get in a restaurant, but they're tasty in their own right.

I've made this MANY times and I've found that I like to add almost twice as much spice as is in the recipe. I also add a healthy helping of cumin. I don't have exact measurements because I usually just keep adding spice until it tastes "right."

Also, there are two versions of the dough recipe. In one edition of this cookbook, there's a recipe with no butter in the dough. That dough comes out a bit tough and rubbery. The really good dough recipe is as follows: 2 cups flour 1 tsp salt 4 tbsp melted butter 1/2 cup yogurt water as needed