The Best Crispy Samosas | Zainab Shah | NYT Cooking

Get the recipes:
Qeema Samosas (Chicken Samosas): https://nyti.ms/3rYLABe
Aloo Samosas (Potato Samosas): https://nyti.ms/3s4OfJB
Mint Chutney: https://nyti.ms/32e0w4d

The food writer Zainab Shah is here showing us how she makes gorgeously crispy samosas two ways: One combines spiced ground chicken with cilantro and green chiles for freshness, and the other is a Punjabi-spiced mixture of potato and peas. In Pakistan, home cooks have varied takes on samosa fillings, but most agree on using store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime.


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