Repeat to make the remaining samosas. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper.

Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased. To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat.

The mini samosas are about an inch and a half big and ... The dough — fried a deep brown color — is the star of this samosa.

About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. You ...

Repeat with the remaining dough and filling. 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 ...