12 responses

  1. Jaya
    November 11, 2010

    Julie, I remember hearing you talk about this on the Eye Opener and I am thrilled to see the recipe! Thanks for sharing. I have to say, the last 4-5 posts have been outlandishly amazing…

  2. Vivian
    November 11, 2010

    These samosas look scrumptious! Just curious, what kind of chutney accompanies them? Perhaps Noorjah could be persuaded to share that too? Thanks for all the updates from New York.

  3. Laurie in Burnaby
    November 11, 2010

    Thank you so much for these! :)
    I must try them. Samosas are one of my favourite snacks.
    D)
    Laurie

  4. Robin (Hippo Flambe)
    November 11, 2010

    I will haver to try this soon, it looks like it could render all restaurant samosas obsolete.

    Another way to find citric acid is in the Kosher food section where it would be called sour salt. They also sell it at King Arthur Flour and sometimes in the canning section as it can be used to acidify tomatoes when canning.

    -Robin

  5. mmac
    November 11, 2010

    Of course, you know Naheed is saying “I’ve known Julie forever …” Celebrity is in the eye of the beholder …

  6. dianne
    November 12, 2010

    can these be baked, i realize that the yummy taste of fried would be lost, but oh those calories! does 350 degrees for about 20 mins sound good?

  7. Anita
    November 17, 2010

    Hi Julie – I met Naheed last night at a UofC function. What a great guy. I forgot to mention to him that I was planning on making this recipe this weekend!

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