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Samosa! The word in itself evokes deep emotions. These crispy, flaky, golden delicacies with spicy potato filling have been a staple in Indian cuisine and are often enjoyed with a cup of hot chai. Samosa has become such a special part of us that we didn’t shy away from imbibing the samosa recipe within our culture.
Samosas boast extraordinary adaptability; they can be served as appetisers, main courses, or a quick lunch on the go. And they will be found at parties, office meetings, get-togethers, or just about anywhere.
What’s the Emotion Describing Samosas?
Nostalgia and happiness!
Everyone has their favourite type and a shop they haunt. Finding the best samosa can be quite challenging, whether store-bought or homemade. Some samosas hit the spot, and some never quite hit the mark. Some are crunchy inside, some are meaty, and some have ajwain or onion seed, and the mission to find the best samosa is never over.
What’s Cooking?
This blog is for those who go shopping for groceries in the hopes of cooking the crispiest samosas yet. It will discuss the right flour and spices needed to make that crispy and flaky samosa. And it doesn’t matter if it’s for you or a bunch of friends; you will enjoy the experience.
Choosing the Best Flour for Samosas
After quite a bit of research, talking to people, and watching vendors cook some, it can be safely said that the dough is the secret and foundation for any samosa recipe. So, when you go shopping for groceries, make sure that you find one of these flours for making the pastry:
– All-purpose flour: One of the most common and simplest ingredients of a samosa recipe is all-purpose flour.
– Wheat flour: Even though the texture is a little thicker than typical samosas, it carries the crunch and is a healthy alternative.
– Semolina (sooji): If you love food experimentation, mix a bit of semolina with the flour (either of the flours) and indulge in the yummy crunch and texture.
– Chickpea (besan): Yet another experimental option for making a crisp samosa, which you can achieve with a little chickpea flour.
– A blend of both flours: This can be one of the biggest reveals of the samosa recipe and, obviously, the chef’s recommendation: mixing all-purpose and wheat flours in a 70:30 ratio to get that crispy and flaky texture.
Choosing the Best Spices for Samosas
The Great Indian Spices and the love story we share are bound by millennia. Or at least thousands of years. That was before we had someone to go shopping for groceries for us. So, before we get lost in history, let’s choose the best spices for our samosa recipe:
– Ajwain
– Fenugreek leaves (Kasuri methi):
– Cumin powder
– Coriander powder
– Garam masala
– Chaat masala
– Amchur
– Asafoetida (Hing)
Samosa and that Cup of Hot Chai
So, when you go shopping for groceries, you may forget even after making a list. That’s where Swiggy Instamart comes in handy and makes shopping for groceries an easy experience.
Secrets are not easy to keep, and we love divulging ours to the world as long as it’s harmless fun. The perfect, crispy homemade samosas will make your evenings memorable as you sit cosily on the balcony with a cup of hot chai or with your friends as you gossip away.