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1. When kneading the dough, make sure the consistency is thicker than roti dough.
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2. Use ghee while preparing the dough so you can get crispy samosas.
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3. Let the dough rest for an hour, then again knead it for 5 minutes.
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4. When rolling the dough make sure it's the right consistency, not too thick and not too thin.
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5. Don't fry the samosas in extremely hot oil as it can form bubbles.
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6. Take the samosas out from the fryer when they are almost done. The cooking process continues even later.
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7. After you fry them keep it in an open plate so they don't turn soggy.
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