Get the recipes:Qeema Samosas (Chicken Samosas): https://nyti.ms/3rYLABeAloo Samosas (Potato Samosas): https://nyti.ms/3s4OfJBMint Chutney: https://nyti.ms/32e0w4dThe 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 theyre ready to fry anytime. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
