Samosas take several minutes to get golden brown. Fry no more than 8-10 minutes at a time for even frying. Once fried, remove samosas with a slotted spoon and let access oil drain on paper towels.

Did you know that the samosa is not actually Indian? Let's find out the origin of the samosa and why it is a food loved by millions around the world!Samosas offer you the ultimate tongue conquest. The ...

It is not possible that it is the rainy season and you don't feel like eating something spicy. This is the reason why samosas, pakodas, tikkis, and chaat are available in every street and locality at ...

4. Fry the samosas - Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy, turning occasionally for even cooking. This usually takes about 5-7 minutes per ...

Process cilantro, mint, 1/4 cup water, onion, chile, and ginger in a food processor until mostly smooth, about 1 minute, stopping to scrape down sides of processor bowl as needed. Transfer mixture ...

Make the samosa dough: In a medium bowl, mix together 354 grams (2.5 cups) ... Deep fry the filled samosas, turning for even cooking, until golden brown, about 4 minutes total.

Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with a cup of chai.