Why Are Samosas So Crispy Outside and Soft Inside?

When you ask a Calgarian which is your beloved snack? Then you will surely get an answer that it is Samosa. It is a versatile snack that can be enjoyed at any celebration. Whether it is a birthday or anniversary Samosa is best to elevate the taste experience of your guests.

This delightful patty is crisp and golden brown from the outside which offers a delightful contrast. The flavours and oh-so-divine feeling that this triangular patty of Samosa Factory in Calgary offers, comes from careful preparation and cooking techniques.

Through this article, we will let you know the major reason behind the samosa is so crispy on the outside and soft on the inside.

Its dough is the foundation of crispiness

The base of the crispy samosa is perfection in its dough. Restaurant chefs prepare samosa dough using all-purpose flour or with a mix of wheat flour and refined flour. While kneading the dough they add water, salt, and a generous amount of oil or ghee.

They add all such ingredients while kneading to create a flaky, crispy texture when the frying process is followed.

Mixing the Dough

Not only by kneading the dough, chefs bring crispiness to the samosa. What they do is follow the right consistency in the dough. They prepare a firm dough yet pliable. They know that too soft dough never works and it may result in a soggy samosa.

Resting the Dough

Maintaining consistency and crispiness, the dough is kept to rest for at least 30 minutes. This resting period allows the gluten in the flour to relax which allows it to roll out the dough easily. After 30-45 minutes it achieves a uniform thickness which is key to ensuring even frying.

The Filling: Soft and Flavorful

The filling of the samosa makes it a crowd-pleaser. The distinct taste that it offers with every soft bite comes from the filling which includes spiced potatoes, peas, or lentils. Before stuffing it is usually pre-cooked and spiced with a variety of herbs and spices such as cumin, coriander, garam masala and turmeric.

Cooking the Filling

To maintain the softness inside the samosa filling it is cooked thoroughly and does not have excess oil. Excess oil creates moisture in the filling which can make the samosa soggy. To prevent this the thoroughly pre-cooked filling is allowed to cool and dry slightly before being stuffed.

Balancing Flavors

The flavours infused in the samosa also impact its outer golden texture. The flavours and consistency of the mashed potato let you enjoy this triangular patty with a soft, creamy base.

Assembly: A Delicate Process

How chefs assemble the samosa usually affects its crispiness. They roll out the dough into a small circle and then cut it in half. They then provide it with the shape of a cone, fill it with pre-cooked filling and seal it carefully.

Frying: The final touch for even crispiness and softness

As you know samosa is a fried snack. It is the major procedure which results in serving a Samosa with crispiness. For perfection in the frying process, the temperature of the oil plays a significant role.

Choosing the Right Oil

Every restaurant has its own process of Samosa frying. The choice of oil can affect the flavour and texture. So some restaurants prefer to use vegetable oil or ghee to fry samosa.

Frying Technique

Samosas should be fried in small batches to maintain the oil temperature. They are gently lowered into the hot oil and fried until they turn a beautiful golden brown. Once done, they are drained on paper towels to remove any excess oil.

Last Words!

The experts of the Samosa Factory in Calgary follow the art of making samosa with a balanced crispy exterior and a soft inside. They make it flavour with a blend of various spices and vegetable filling. So the next time you bite into a perfectly crispy and soft samosa you will appreciate the culinary craftsmanship that goes into creating this beloved snack.