Take whole wheat flour, salt, and a little curd or warm water mix them to make a firm dough, and let it rest for 30 minutes ...

Admitedly, the hardest part about making samosas at home is the folding and stuffing of the dough, which is why we turned to ...

4. 4. Press the overlapping portion, and fill the case with the filling, leaving a margin of 1cm/ 1/2 inch all around. 5. 5. Press the edges together to seal the samosas. 6. 6. Fill all the pieces in ...

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

Cook for 1-2 minutes, then add the potatoes and coriander ... Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.

An Indian street food classic, this snack is an explosion of flavours and textures, with crispy deep-fried samosas and sev combining brilliantly with the creamy yoghurt and tangy tamarind.