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Yogurt Samosas

Yogurt Samosas

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Weaam

Weaam

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 {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Weaam
24

Weaam

4/20/2009

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 recepie though it has long list of ingredients.

whatscookinwithkate
6

whatscookinwithkate

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!

VIVNIDHI
4

VIVNIDHI

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 and its not soggy at all. Thanks for an interesting recipe.

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