Well, this samosa recipe is all that you need to fulfill your samosa ... fill it with the stuffing and bake for 14-15 minutes or until golden brown.

Bake the samosas for 15 minutes, until crisp and golden-brown. Allow the samosas to cool for a few minutes before serving as the filling will be very hot.

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 ...

Gently press and seal the potli. (Make sure the stuffing remains in place). 7. Heat oil in a kadhai set on medium-high flame. Slide the potlis in the oil and deep-fry until golden brown and crispy.

Do not leave unattended.) 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.