A samosa becomes crispy and delicious when you prepare the dough with the right balance of flour, fat (like ghee or oil), and water. Letting the dough rest before rolling improves texture. The dough thickness matters too—too thick makes it chewy, too thin makes it break. Fry the samosas at medium-low heat so they cook evenly. This helps the shell turn golden and crunchy while the filling stays tender and flavorful. At Desi Angrez, we craft every samosa with this care, delivering authentic taste in every bite.