I think so. As with most done of this sort, pre-cooking the filling is a given so as not to hand most of the cooking to the fryer and risk burning the pastry. I'll have to ask mother about more details when I get back home.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.
Right.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.
