Stop Making Samosa The Wrong Way - This Indian Trick Will Give You Perfect Samosa Every Time

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com How to Make Perfect and Delicious Samosa Every Time (Old Indian Street Trick) Chewy samosa shells and split seams almost always come down to the dough, and the fix happens before any water is added. The technique shown here is called moyan: a quarter cup of oil rubbed into two cups of flour until the mixture holds its shape when squeezed in a fist, coating every grain of flour with fat so the shell fries into a shattering, blistered crust instead of chewy bread. The water that follows should be only a quarter cup, added gradually to make a stiff dough that rests thirty minutes under a damp towel. For the filling, boiled potatoes are broken by hand rather than mashed smooth, then combined with spices bloomed in hot oil, peas, lemon juice, and crushed cashews for crunch. The sealed edge of each cone gets a dab of water to prevent splitting, and the filling is kept a half inch from the top to leave enough dough to close. Rubbing fat into the flour before adding any water is the single most important step, because it prevents gluten from making the shell tough and chewy. Let the filling cool completely before stuffing, since hot filling steams the dough from inside and produces a soggy shell. #samosa #samosarecipe #Indianstreetfood #Indiancooking #homemadesamosa #Indiansnacks #samosadough #potatofilling