Moosewood Cookbook
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Recipe Reviews
cadfael from , NS
Hi
I too find this OK but on the bland side for what I like. My current preference for samosas seasoned more to my taste is reflected better in Canadian Living Vegetarian published this past year. The difference for me is a more assertive flavor profile more in keeping with Indian cooking in my area.
Queezle_Sister from Salt Lake City, UT
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.
Monkey Rose from Seattle, WA
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
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