Taj Punjabi Samosa is an Indian recipe that has made its way all over the world. This brand of Punjabi samosa is available at Red Rickshaw within the United Kingdom and perhaps it’s the Punjabi samosa near me as it is to you! The Punjabi samosa recipe is perhaps the most recognizable and widely available Indian food there is, wherever you may be at. It is a product that made its way all over the place—from street vendors to grocery stores to the menu in restaurants regardless of how big or small. Its origin has travelled far and wide through Central Asia and across the Himalayan Steppe. This recipe can be found in Persian writings dating back to the 9th century. It has also been found from Arab scripts although the recipe is similar to those of oil, butter, salt, dough, and warm water. This known recipe has dated back to the 9th century and made a historical appearance in the Indian soil around the 1300s. It even traded through Central Asian peddlers and vendors across the Muslim world. In recent times, the ingredients of samosas and their forms are just as diverse as India itself—the place where it grew famous and abundant. The shape and pastry are commonly the same although the pastry changes a little depending on the area and region. Hence, samosa has been used to refer to a family of pastries rather than to a single recipe that it has been known for, dated from time immemorial. Punjabi samosas take various forms. In Central Asia, for example, Samsa\'s crusts are thicker and crumblier, and its fillings are traditional, just like those of the early days. The fillings include mince and onion, among others. Punjabi samosas frozen, deep-fried, and steamed, has also deemed possible since time has passed by. So, to start, how to cook frozen samosas? Frying has been proven to be the best way to go! Frying Frozen Samosas Heat the oil in the deep fryer until reaching about 350 degrees Fahrenheit. Carefully place the samosas into the deep fryer one at a time. Do not overcrowd the deep fryer as it will bring down the temperature of the oil and there will not be enough heat to shock the samosa wrapping to turn crispy and golden. Keep turning the samosas as they fry so that they will cook evenly on all sides. After 2 minutes, turn down the heat and leave the samosas to cook for another 3 minutes. This will help make them crispy and golden. Remove the samosas from the heating oil and lay them onto a plate covered with a paper towel to absorb the unnecessary and excess oil. Repeat the process, heating the oil and cooking the samosas a few at a time until they are all cooked properly. Do not thaw or defrost the samosas before frying so that it will be cooked crispy.