If you've never had the pleasure of tasting a perfectly fried samosa, you need to get on that pronto. One of the most famous and beloved foods in Indian cuisine, samosas are typically a combination of beautifully spiced vegetables, all wrapped together in a triangle of crisp, flaky pastry, but can also feature meat, such as lamb, or even sweets for a dessert-centered take. They are great when fried up fresh in a restaurant or food stand, but they are also magic to make at home. However, the key to homemade samosas is to properly fry them.
If you want to get the desired flaky, crispy crust exterior with a thoroughly-cooked inside, make sure you are heating your frying oil in the correct manner. You must heat your oil to at least a medium-high temperature before lowering it back down to a medium temperature for the actual frying. Bringing the oil up past its actual cooking temperature will ensure that you have it at the right temperature to cook the samosas all the way through.
How To Fry The Perfect Samosa
While baking and air frying are great options for making samosas at home, there is something about frying them in oil that just feels right. Still, there is a balance to be played with the temperature of the cooking oil. The reason it needs to be at medium heat is because, if it is too hot, you run the risk of burning the exterior pasty shell before the inside has time to cook. If this is the case, you'll have a crispy outer shell with a raw, flaccid, and gummy interior.
A thermometer is going to be your friend here. You want to aim for a frying temperature of between 355 to 375 degrees Fahrenheit. So, per the tip previously stated, allow the oil to come up to around 400 degrees Fahrenheit before letting it cool back down to those medium frying temperatures. Anything lower than 355 degrees Fahrenheit will cause the samosa to take on more oil than it needs, leading to a soggy result.
Depending on the size of your frying vessel and the size of your samosas, you can batch fry a few at a time for three to four minutes. They should be turned at least once to allow for even frying as you watch for the crust to turn golden brown. Rest the samosas on a bed of paper towels and drain off any excess grease before tucking in.
Read the original article on Tasting Table.