Make the samosa dough: In a medium bowl, mix together 354 grams (2.5 cups) of flour, carom seeds and salt. Add the oil and mix, rubbing the flour and oil together between your palms to form a dough.

When it is hot (325 degrees), drop in as many samosas as will lie in a single layer. Let them fry, turning them over gently when needed with a slotted spoon, about 7 to 8 minutes, or until golden ...

Cover with damp towel and keep aside for 15-20 minutes. To make Samosas: Divide the dough into 8 equal size balls. Use the rolling pin to roll a piece into a 5" oval. Cut each disc into two halves.

This flaky and crispy potato samosa recipe brings a nostalgic street food favorite into your home kitchen. The dough is made from scratch using ghee, ajwain seeds, and ice-cold water to create that ...

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

Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones.

Stir together. Divide dough into golf ball-sized pieces. One at a time, roll them out to a thin circle or oblong shape, about 1/32 inch thick. Cut into two semicircles.

She gave me a recipe for keema samosas, which are filled with ground meat - in this case, beef. India, of course, is predominately Hindu, so beef is rarely used there.