I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following:
- All purpose flour (100 gram)
- Ghee (25 gram)
- ajwain (carom).
To fill the cover I am using potato filling. After deep frying samosas they are nice and crispy, but after some time they become soft. What can we do to make them crispy for a longer time?