Samosa is a triangular-shaped flaky pastry filled with spicy potato, or chicken, or lamb and is famous all over the world. Samosa is preferred street food and consumed by many people, especially laborers, daily wages people. In big restaurants also, it is served and consumed in many countries. It is frequently consumed in offices and other workplaces. Overall good and crispy samosas are preferred by all age groups. Is it possible to make flaky and crispy samosa at home? Can it be like we get another street food taste? The answer is yes. Here are a few steps to follow for that.
Its origin may not be in India but aloo samosa is the most popular snack in India. Mixing oil with the flour is very important. You have to rub between your hands until oil is well incorporated with the flour. The dough should not be overworked, else samosa will be hard. A stiff dough will give you a crispy samosa. Always remember to let the dough rest for around 45 minutes before you start making samosa. Don’t use any flour while rolling, rather put little oil. To turn crisp, you need to fry samosa on low heat. Once samosa becomes light brown, turn on medium flame. Also if you fry on low flame, there are fewer chances of blisters and cooking will be proper. Also, the stuff you are putting inside should have proper proportion, and all spices, as well as green masala, should be in proportion.
Overall, samosa surely can be made crispy and delicious at home and it can taste like street special samosa if you take proper care of preparing it which we discussed. This crisp samosa you can have with chai, or coffee and with your breakfast. It can be consumed at any time throughout the day.
