Yoghurt samosas

    35 min

    Coriander and yoghurt give these samosas the authentic Indian flavour. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.

    24 people made this

    Serves: 18 

    • 1 tablespoon vegetable oil
    • 2 onions, finely chopped
    • 200g natural yoghurt
    • 1 teaspoon curry powder
    • 1/2 teaspoon chilli powder
    • 2 tablespoons chopped fresh coriander
    • 4 tablespoons chopped fresh coriander
    • 1 (500g) packet filo pastry
    • 100g natural yoghurt
    • 3 tablespoons single cream
    • 60ml water
    • 250ml plain flour
    • 750ml oil for frying, or as needed

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat one tablespoon of oil in a frying pan over medium heat. Add the onion, and cook until browned. Stir in 200g of yoghurt, curry powder, chilli powder and 2 tablespoons of coriander. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining coriander.
    2. Lay out one sheet of filo, 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 filo, then fold up into fourths towards 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 filo.
    3. Heat 2cm of oil in a deep heavy frying pan over medium-high heat to 185 degrees C. 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.
    4. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on kitchen roll and serve warm.

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    Reviews in English (9)


    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 US | Canada)


    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 US | Canada)


    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 US | Canada)