For these samosas, you can never go wrong if you stick to the steps that are going to be outlined below. So, your hands are washed, and you've got your sleeves up, ready to make your soon-to-be ...

Christmas with the irresistible taste of homemade Punjabi samosas! Learn how to make this classic Indian treat with a crispy, ...

Seal the open edge by pressing it together firmly. - Repeat with the remaining dough and filling to make all the samosas. - Heat oil for deep frying in a kadai or frying pan over medium heat.

Heat oil in a pan, add chopped onions, and sauté until golden. Add ginger-garlic paste and green chilies, cooking for 2-3 ...

Later, allow the mixture to cool for some time. Divide the samosa dough into small balls, flatten them and cut out semicircles. Dampen the edges with water and make a cone by pressing the opposite ...

Now it's time for the paneer! Make sure the pieces are small - this way, they'll blend better and prevent the samosa from bursting. Add the paneer to the spice mix and cook for another 2 minutes. Then ...

Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot ...