Samosa needs no introduction!
Samosa is one of those foods that tastes even better when it's hot on the inside and crisp on the outside. In India, the Middle East, and Asia, samosas are popular snacks. It was brought to India by merchants from the Middle East. When you cook it at home, though, it doesn't always turn out as crispy and crunchy as the ones you get at a restaurant.
The stuffing might have the same flavor, but getting them crispy is difficult. So here is the secret behind the crispiness of hot samosa.
The most important thing to remember is to get them crispy in the first place! It'll be impossible to get the same texture back when your Samosas cool down if they're not crispy when they come out of the oil.
So, when you're done frying them in the Kadai or fryer, make sure they're crispy. Now, here are some suggestions for keeping your Samosa crispy for a long period.
1. Use Less Water for The Dough
Yes, if the consistency of your dough is off, it could undo all of your hard work.
You don't need a lot of water to make the Samosa dough. The dough should be thicker than that used for chapati or roti.
Once you've achieved the desired consistency, it'll be easier to achieve the desired crunchy texture. Also, if you use more water, the dough may absorb more oil throughout the frying process. As a result, it's critical to keep an eye on the water content while kneading this type of dough.
Chef Tip - Rest the samosa dough for at least 20-30 minutes. You can knead it for a couple of minutes once it has rested for this long. The resting period is very important since it aids in the dough's flexibility.
2. Quantity of Oil in Dough
The flakiness of the samosa is determined by the amount of oil added to the dough before kneading. If there isn't enough oil, the samosas' crust will harden.
How to use Oil or Ghee for Samosa dough?
Here's how to do it step by step:
- Toss the flour into a mixing dish.
- Combine the Salt, Ajwain (Carrom Seeds), and Oil in a mixing bowl.
- Mix it in with your hands, making sure it gets into all of the flour.
- Important: If you're wondering, each cup of flour requires at least a couple of tablespoons of clarified butter.
If required, you can add a little more oil, but the following proportions are plenty for making dough.
Point To Be Noted - The flour should have a crumbly and frothy texture once it has been mixed. If the texture isn't right, increase the amount of oil used in proportion to the amount of flour used.
3. Don't Cook Samosas in Very Hot Oil
Samosas should not be fried in very hot oil. Samosas are ideally fried in medium-high heat. Drop a piece of dough into the oil to test it; it should not sizzle right away. After a few seconds, bubbles should appear. Reduce the heat to a minimum.
When you cook them over such a high heat, the outermost layer of the cover crisps up quickly.
The interior layers of dough, on the other hand, are still somewhat undercooked. As a result, the Samosas do not become crispy or crunchy enough. Furthermore, such Samosas do not keep their texture for a long period when stored.
4. Put Them in A Bowl or Plate
If you've ever been to an Indian restaurant or a sweet shop, you've probably noticed that the sellers never cover their fried food with a lid.
They obviously do the same thing with the Samosas as well. Is there, however, any reason why they keep everything out in the open?
Yes, they do it to preserve the texture and crispiness of their deep-fried treats for at least a few minutes longer.
If you place them in a covered box or container, they lose their texture soon and get soggy. It occurs when the interior temperature of a closed box or container rises. The steam produced by Samosas or other deep-fried foods escapes into the box gradually absorbs them.
How Do I Store Uncooked Samosas Overnight?
You can keep them in the fridge or freeze them, depending on your needs.
You can keep them in the refrigerator section if you want to make them first thing in the morning. However, if you want them for lunch the next day, I recommend freezing them.
The stuffing will stay fresher for longer, and the Samosas will be delicious. You can also keep them in an airtight container or Ziplock bag.
It will keep them fresh for a couple of hours longer.