Notes: Ensure potatoes are fork-tender but not mushy to get the right texture for the filling.
Notes: The key to a flaky crust is incorporating the oil correctly and keeping the dough stiff.
Notes: Toast the spices to release their aroma before adding the potatoes.
Notes: Ensure the samosas are sealed well to prevent the filling from coming out during frying.
Notes: The secret to a perfect, non-greasy samosa is frying on low heat initially for a long time.