Servings: Serves 6
  • 12 frozen samosas
  • Vegetable oil , for frying
  • 12 small butter lettuce leaves, washed and dried
  • Chili sauce , for serving
  • 12 small sprigs cilantro , for garnish
  • Directions
    Remove samosas from freezer 5 minutes before ready to cook. To cook, fill a large skillet with 1/4-inch vegetable oil and place over medium heat. Attach a deep-fry thermometer to side of skillet; heat oil to 350°.

    Add samosas in a single layer to hot oil. Fry 2 to 3 minutes per side, until golden brown (if samosas start to burn in spots, lower heat). Transfer samosas from oil with a slotted spoon to paper towel; drain.

    To serve, place each samosa on a lettuce leaf; top with a generous amount of chili sauce and garnish with cilantro.

    Note: Colin prefers the lamb samosas ($10 per dozen), vegetable samosas ($9 per dozen), and chili sauce ($3.50 for 8 ounces) from House of Audré ( Or look for a frozen variety in your supermarket.