The article highlights the universal love for filled dough snacks, focusing on samosas as a quintessential Indian treat. With guidance from chef Varun Inamdar, readers learn essential techniques for crafting samosas, such as shaping the dough into a cone and ensuring the filling’s moisture level is just right to prevent sogginess. The article provides a step-by-step approach, stressing the importance of pinching and sealing the samosa properly to retain its shape during frying, allowing for customization in size and filling ingredients.
Chef Inamdar emphasizes the importance of controlling moisture in the filling, highlighting that a soggy or overly moist mixture risks bursting during frying.
Rolling dough into an oval and forming a cone with sealed edges is the foundational technique for crafting perfect samosas, allowing for optimal filling.
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