These Dry Moong Dal Samosas has a flaky crust. The Dry Moong Dal stuffing is sweet, spicy and loaded with dry fruits.
I have been eating samosas since my childhood and have always thought shaping Samosa is a tough task. Long back I had tried them but didn’t get the perfect triangular shape. But this time when I got almost perfectly shaped Samosa, I was really very happy.So it is rightly said “Practice makes a man(here woman 😉 ) perfect”
Few tricks that yield perfect samosa are the amount of fat (_moyen)_in the pastry dough, not over working with the dough and right temperature while deep frying.