Best Vegetable Samosa Recipe | Veg Samosa | Tasty Samosa Recipe | Samosa | Learn Samosa Step-By-Step
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This Vegetable Samosa Recipe is one that has been handed down generations to my sister-in-law and she has been kind …
Hello Ma'am. Thank you for this delicious recipe. I make them everyday to sell in my shop. Everyone loves these samosas.
I like to teach me how to cook samboosa
Im sorry to say madam, the way you showing it will take to long, it's very easy to make samosa wrapping, you need to check some other people do, your doesn't make easy way for people
I love samosa. , I miss this in dubai
I made the meat samosas from your recipe and omg everyone love it , making more for my daugther birthday 🎂 💕
Can’t wait to make it
You speak the odd words with American accent?
What is that thing that you're putting off to fully sealed the wrapper?
What is the brown spicy sauce that you can eat with this?
madams ingrents ,two vejs
callyflower &beetroot extra
carrot with mix in samosa?? reply me
I made this recipe and my buisness is booming 🤣🌹⚘ but looks lovely will defo try it
I love dry sweet pumpkin in mine as well. 😘✌
Thanku. Great recipe and execution. Love from New Zealand 🇳🇿.
How long can they stay good in the fridge
Thanks for your video.
The music is very distracting and sounds tinny…not a great idea to be played while talking.
Nice very yummy I wil share on Facebook with cooking group 💗🤗😍
These look amazing 🤩! I'm confused about the coriander. I bought ground, but I don't think it's the same flavor as cilantro. Which do I use?
Namesta, great recipe, 👍 looking for a green moong samosas recipe.
Mmmm…good, but about the SAUCES…tamarind and spicy green sauces ???🤔☹
I made this recipe for my employer and they really love it.
I learned 2 ways of dealing with samosa pastry from the neighbours of a sister. They were all from Uganda but some from Gugerati and others from punjabi families. One group dried the circles quickly in a hot, dry frying pan before stacking ready for halving and making cones (pokes in Scotland and parts of N England). These had to be sealed with flour and water paste. The other version weren't dried and were just sealed with water. The kids who taught us always had disagreements on cooking. Plus both groups cooked the diced veg in a little oil or butter. Water wasnt added.