Samosa – A name that we Indians drool on. I am sure, almost every Indian loves eating it.
Samosa and chai is a deadly combination that literally nobody can resist eating it. If you go to any roadside tea stall in your city, or dhabas or to a halwai, these are must on their counter.
How to make Samosa
Prepare the masala for potato filling
Add spices and boiled potatoes and cook for a while
Prepare the dough for the Samosa
Roll the dough in small puris and cut into half
Fill the semi-circle with potato filling and deep fry
To make samosas cripsy, make sure you knead a tight or stiff dough as the soft dough will not yield best results.
Mix the oil with flour at least 5-6 times. This will ensure you have crispy samosas
Keep aside the dough for at least 40-60 minutes for best results
Always fry the samosas on low flame irrespective of how much time it is taking to fry
This will also ensure that your samosas are blisters free and cooked from inside.