Embrace the dance of flour and fat! Craft a flaky, crispy pastry dough using all-purpose flour, a whisper of ghee or oil, and water. Gently fold the fat into the flour, remembering, over-kneading is the enemy of flakey bliss.
Master the art of the fold! When shaping your samosas, tuck and turn that dough tightly, creating a secure little pocket for your delicious filling.
Find the temperature sweet spot! Heat your oil to 350-375°F (175-190°C), a sizzling serenade that cooks your samosas evenly.
Texture is key! Ensure your filling is well-cooked and dry, banishing sogginess from your samosa dreams. Potatoes and peas? Cook them with love, evaporate any moisture, and let them join the party.
A final touch of gold! Before your samosas embark on their frying or baking journey, brush them with oil or ghee.
Traditional apple and cherry are classics, but let your creativity bloom. Poppy seeds, cheese, or savory surprises – your strudel can be a culinary adventure.