Best sumosa and shote time in tha word

Aata (Dough): Samosa ki outer covering, yaani ki uska aata, genhu (wheat) se banta hai. Aata ko paani aur thoda sa tel milakar gundha jata hai taki samosa ki crispy aur flaky texture aaye.

Filling (Bharaav): Samosa ke andar bharaav hota hai, jo aam taur par aloo (potatoes) ke saath bana hota hai. Ismein aloo ke chhilke utar kar kata hua aloo, hari mirch, adrak (ginger), lehsun (garlic), namak (salt), aur masale shaamil kiye jate hain. Samosa filling mein kabhi-kabhi meat, keema (minced meat), paneer (cottage cheese), ya sabziyan bhi ho sakti hain.

Deep Frying (Gehoon Mein Talna): Samosa ko gehoon (wheat) ka aata se banaya jata hai aur fir use garam tel mein talte hain taki woh crispy aur golden brown ho jaye.

Chutney: Samosa ko chakhne ke liye aam taur par hari chutney (green chutney) aur imli ki chutney (tamarind chutney) ke saath serve kiya jata hai.

Samosa ko aksar street food stalls, restaurants, aur ghar par bhi banaya jata hai. Iska swad, texture, aur bharava alag-alag tariko se banaya jata hai, lekin yeh ek lokpriya aur mazedaar snack hai jo India se bahar bhi prasiddh hai.