These samosas, double-fried till perfectly crispy and filled with a tender, saucy, flavorful scratch-made chicken curry, are ...

The samosas are stuffed with a classic spicy potato and green pea filling and then topped with tangy chutney, yoghurt, mango powder, coriander and sev. To make the filling, cook the potatoes in a ...

Samosas are so much better fresh from the pan and these can be made ahead and fried at the last minute. Great for making curry night feel special or as a light lunch with friends. To make the ...

6. Brush the edges of the disc with a little bit of water. Bring the edges together to form a potli. Gently press and seal the potli. (Make sure the stuffing remains in place). 7. Heat oil in a kadhai ...

Mix everything well. 3. Now, take a small portion from the dough, roll it and stuff it with the aloo filling. Seal all the sides and drop them into the kadhai of hot oil. Fry until the samosa turns ...