How can I keep samosa pastry crispy longer?
I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following:
- All purpose flour (100 gram)
- Ghee (25 gram)
- ajwain (carom).
- salt
- water
To fill the cover I am using potato filling. After deep frying samosas they are nice and crispy, but after some time they become soft. What can we do to make them crispy for a longer time?
Best Answer
Allow the samosas to cool on a rack. If you put the warm samosas on a plate, moisture will build up and create steam. Steam makes fried foods soggy.
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Quick Answer about "How can I keep samosa pastry crispy longer?"
How do you preserve a samosa wrapper?
If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!Why is my samosa not crispy?
You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually and store them in a ziplock or a freezer friendly container and fry them at a later date.How to store freeze Samosas \u0026 Rolls | Totkay | MasalaTV
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Answer 2
Samosa dough do become soggy after a while. I found out re-heating in the oven re-gain the crispiness.
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