Title: Saroj's Famous Samosas, Part 2
Categories: Indian
Yield: 16 Samosas
See part 1
Cooking Samosas:
Heat 1 cup vegetable oil in a wok or deep 12-inch skillet over
medium-high heat. Carefully lower 4 samosas into the oil. Turn
frequently until light golden brown.
Remove with slotted spoon. Drain on paper towels. Serve with chutney.
Notes:
* Samosas are best fresh, but can be preassembled and frozen, then
fried straight from the freezer, no defrosting necessary.
