The Easiest Way to Crunchy Homemade Samosas
The New York Times
Keep a stash, made from scratch, in the freezer, and fry them up as a quick snack to break fast, to host surprise guests or to just feed yourself.
In Pakistan, the Urdu word for “yesterday” is the same as the word for “tomorrow.” And lateness is generally acceptable. Sometimes, the sun sets while those observing Ramzan (the Urdu term for Ramadan) are on their way to an iftari, the fast-breaking meal after dusk. In those moments, stuck in traffic, a roadside samosa stand is a prayer answered. Though, in Pakistan, they’re eaten year-round, at any time, as the perfect accompaniment to chai, samosas may just taste most delicious at iftari. After a long — often hot — day of fasting, they’re the salty, crunchy, spicy snack you need. Samosas from vendors satiate instantly, but homemade ones can be ready nearly as quickly, once you have a batch in the freezer. And they taste better shared at home with family and friends. When there isn’t a pandemic, samosas are always served at big iftar parties.
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