Stop Deep Frying Samosas The OLD WAY — This Indian Trick Makes Them Shatteringly Crispy

📖 Master the order, timing and techniques behind traditional Indian cooking: https://meenasharmakitchen.com Deep frying samosas the way most people learned it often leaves them greasy, soggy, or unevenly cooked. This old Indian technique flips that entire process, using a method passed down through generations to get a crust that shatters with every bite while keeping the filling perfectly cooked inside. In this video we break down exactly how the dough is prepared, the right oil temperature at every stage of frying, and the folding technique that keeps the samosa sealed and crispy instead of oily. You'll also see the small details that most recipes skip, like resting time and double-frying, which make all the difference between an average samosa and one that's truly restaurant quality. Whether you're making samosas for the first time or trying to fix a recipe that never turns out right, this method will change the way you fry them for good. Subscribe and hit the bell for more traditional Indian cooking techniques.