Patti Samosa

To achieve crispy and golden brown Patti Samosas, ensure that the oil is hot enough before frying. You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready. Fry the samosas in batches to avoid overcrowding, which can lower the oil temperature and result in soggy samosas.

Yes, you can make Patti Samosas gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure to adjust the water content as needed, since gluten-free flours can absorb moisture differently. Additionally, check the other ingredients for gluten compatibility.

If you want to customize the filling for your Patti Samosas, you can substitute the potatoes and peas with other vegetables like carrots, corn, or even paneer for a richer flavor. You can also add spices like turmeric or amchur (dried mango powder) for additional taste.

To store leftover Patti Samosas, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Place the cooled samosas on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container.

Patti Samosas pair wonderfully with mint chutney or tamarind sauce for dipping. For a complete meal, consider serving them alongside a fresh salad or a bowl of yogurt to balance the spices. You can also serve them with a cup of masala chai for a delightful tea-time experience.