Zion Ravescene wrote:
My mother used to make some good samosas. The secret is in getting the right mix of potato and pea. And to make it as spicy as is legally allowed.
Am I supposed to cook the potato first before the samosas go into the frier? Because I remember mine turned out semi-raw on the inside. You know how long chips take in the frier and they're in direct contact with the oil, but the pastry would surely burn, or the whole thing go soggy, if left in that long.