Yoghurt and Coriander Samosas

    (11)
    35 minutes

    Coriander and yoghurt give these samosas a fabulous flavour. This is an amazing recipe that will surprise you with how easy it is to make good samosas.


    10 people made this

    Ingredients
    Serves: 18 

    • 1 tablespoon vegetable oil
    • 2 onions, peeled and finely chopped
    • 250ml (1 cup) natural yoghurt
    • 1 teaspoon curry powder
    • 1/2 teaspoon chilli powder
    • 1 bunch fresh coriander, well rinsed and chopped
    • 1,375g packet frozen filo pastry, thawed
    • 125ml (1/2 cup) natural yoghurt
    • 2 tablespoons cream
    • 1/4 cup water
    • 125g (1 cup) plain flour
    • 3 cups oil for frying, or as needed

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat one tablespoon of oil in a frypan over medium heat. Add the onion, and cook until browned.
    2. Stir in 1 cup of yoghurt, curry powder, chilli powder, and 2 tablespoons of the chopped coriander. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining coriander.
    3. Lay out one sheet of filo pastry and cover the rest with a damp towel. Place about 1 tablespoon of the onion coriander mixture onto the corner, not too close to the edge of the sheet of pastry, then fold up into fourths toward the opposite side to enclose the filling.
    4. 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 pastry sheets.
    5. Heat 2cm of oil in a deep fryer (or deep heavy frypan over a medium heat) to 185C.
    6. In a small bowl, stir together the remaining yoghurt, cream, and water. Dip the samosas in the yoghurt mixture, then dredge in flour, and shake off the excess.
    7. 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 and Ratings
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    (11)

    Reviews in English (9)

    by
    25

    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.  -  03 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    6

    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!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    4

    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.  -  24 Mar 2007  (Review from Allrecipes USA and Canada)

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