Fry the samosas over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain on a paper towel–lined rack. Serve with cilantro and tamarind chutneys.

Potato and Pea Samosas As an experiment, I fried one of these phyllo-wrapped samosas, too. I wouldn’t recommend it. The phyllo was greasy on the outside, and raw on the inside.

POTATO AND PEA SAMOSAS Adapted from “Chai, Chaat & Chutney,” by Chetna Makan. Makes about 20 servings. 1 tablespoon vegetable oil, such as sunflower 1 teaspoon mustard seeds (any color) ...

Add the peas and cook until they are softened, 1 minute for frozen or 5 to 6 minutes for fresh. Add the mashed potatoes, mix well and cook 2 minutes until well combined.

Samosa is very popular in our country. People like it very much. Its main ingredient is potato, without which it cannot be ...

Fill with potato-pea mixture. Moisten the outer edge, then pinch together the samosa. Heat canola or vegetable oil in a deep pan. Fry samosas until golden, then drain on a paper towel.

Canada's diverse culinary landscape has so much to offer, especially when it comes to vegetarian street snacks ...

Samosa, sambousek, kue kering, sambusa, shingara — so many ways to call it, so many ways to enjoy it. Come Ramadan, the Islamic holy month where Muslims fast from sunrise to sunset, at iftar ...

Indian keema samosas tend to be made with mutton - adult sheep - or lamb. But Pakistan is overwhelmingly Muslim, so their keema samosas are made with beef. Mother, as it turns out, knows best.

If baking, heat oven to 350 degrees and brush baking sheet and samosas lightly with oil. Bake until golden brown, about 25 to 30 minutes. Makes 12 servings (24 small samosas).

Potato and Pea Samosas Yield: About 20 servings Note: Indian chili powder is not related to American chili powder, which is not a substitute. It is available at international food markets.