Samosa is a popular street snack of Northern India. Samosas are very popular and special for big size and authentic flavor.
Many variety of filling are made using variants in masala and ingredients. It is used to stuff in the samosa, Be experimental and creative to make many different types of samosas but nothing can beat the taste of original Punjabi style of potato samosa.
Every state of India have their special touch and version of the filling.The main ingredient of samosa is the use of fresh roasted spices in the potato filling and the big, crisp and flaky samosa. Some even make cauliflower and lentil samosa. But potato and pea samosa are the most likeable and quick version of samosa.
You can also add raisins and cashew nuts to make it rich for special occasion. The main trick to make crisp samosas is to add perfect amount of oil or ghee /moyan to make the dough. Dough should be firm to easily hold the shape. It will help you easily stuff it and the fried samosas will remain crisp for a long time. Soft dough will not get you crisp samosas..
For the stuffing
For the samosa dough