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    You are in: Home / Australian / Potato and Coriander Samosas Recipe
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    Potato and Coriander Samosas

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 09, 2011

      Dang, these are good! I don't always have good luck with fiddly little pastries--I've had them fall all apart and make a mess--but these came out great. The only thing I changed was to add 1/2 tsp. salt to the filling. The potatoes took longer to cook for me--more like 25-30 minutes. I made the pastries larger (6" circles) and probably rolled the dough thicker--wound up with 10 samosas. They still got plenty crisp and hot inside after flying. Thanks!

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    • on February 23, 2005

      MMMmmm, these are delicious. We particularly liked the sweetness of the sultanas (golden raisins) contrasting with the curry-flavoured potatoes. I used pre-rolled sheets of store-bought puff pastry, and baked the samosas in the oven at 200C (400F) for around 20 minutes. Much healthier and just as tasty, although I do intend to make them as instructed in the recipe next time. I used your Madras Curry Paste for the Madras curry paste, but next time will add two teaspoons instead of one. Thanks Fairy Nuff for another winner.

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    • on March 05, 2013

      This is a wonderful recipe, though it is a full-scale project as far as I'm concerned. I wanted to wrap them like the Indian restaurants I go to in Tokyo, so found a YouTube video showing how. Instead of cutting out rounds, you make an oblong out of enough dough for two samosas (80 grams for two seemed about right), then cut the oblong into two half-circles, make a cone, fill it, add a sort of pleat to one side and close the cone. I followed the video's directions for wrapping, but used this recipe for everything else. I did fill them a little too full, but should improve with practice - when I have more energy. Thank you very very much for sharing this recipe with us.

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    • on December 15, 2007

      I was too lazy to make the pastry so just made a whole bunch of the filling and served it on rice.. it was absolutely delicious! I don't care what people say, I'm going to do it again and again :) Thanks for the great recipe.

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    • on January 02, 2007

      I made these for our tea tonight and they were delicious. I didn't have any madras curry powder so used medium curry powder and added a bit of tikka powder as well. I did make the pastry and it was lovely. I highly recommend it. I will make these again! Thanks so much!

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    • on September 27, 2005

      These samosas are the bomb! I LOVE samosas and these were wonderful. Instead of Madras I used Mulligatawny Paste (Tamarind & Chilie paste)because I wanted a kick. Also, instead of rasins I used dates. These were ultra fabulous and were enjoyed by all who were lucky enough to get to the plate before they were gone! I also used puff pastry and cooked them in the oven at 400 degrees for 15 minutes. Beautiful recipe!!!! I served them with Raita & Chutney by elmotoo.

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    • on February 24, 2005

      The filling tastes just like the ones you get at restaurants! Really yummy and very easy to make, I left out the sultanas as DH and I aren't fans of them in savoury food, followed the rest of the recipe exactly. I too used puff pastry and baked - great entree, thank you so much!

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    Nutritional Facts for Potato and Coriander Samosas

    Serving Size: 1 (67 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 167.2
     
    Calories from Fat 54
    32%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 22.6 mg
    7%
    Sodium 216.0 mg
    9%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.7 g
    6%
    Protein 3.7 g
    7%

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