Spicy potato samosas (Aloo samosas) from Fine Cooking by Julie Sahni

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable shortening for ghee and corn oil for peanut oil.

  • JKDLady on December 03, 2012

    These are very good, but a little time consuming to make. Make dough and filling a couple of days before. Can fry the samosas, then recrisp in a 325 degree oven for 15 min, then flip and bake for 10 more. Also, these can be frozen.

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