Although you will see samosas being made in every street and locality of India ... and celery to these potatoes. Now fry it well. When it is fried properly, take out the potatoes and keep them ...

(CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen ...

You may use a small, deep frying pan for this. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are ...

Making golden, crispy samosas with a spicy chicken filling is surprisingly easy and quick. Serve warm with a steaming cup of chai. Heat the oil in a large, non-stick frying pan over a medium heat.