This Braided, Extra-Crunchy Samosa Recipe Is Taking Over Social Media Feeds A braided, extra-long samosa going viral on social media can be made with everyday flour, potatoes and spices, and turns out crunchier than the usual triangular version. Tired of the same old triangle-shaped samosa? A braided, extra-long version of the snack is going viral on social media, and its biggest draw is a plait-like design running down its length that instantly sets it apart from the usual shape. It turns out extra crunchy on the outside, while a spiced potato stuffing on the inside keeps it just as satisfying, and the best part is that it needs nothing more than the flour, potatoes and spices already sitting in most kitchens. Why This Braided Samosa Is Winning Over Social Media Whether it is evening tea, guests dropping by unannounced or a rainy afternoon calling for something hot and crisp, the samosa has always been one snack people rarely say no to. Most households have stuck to the same triangular shape for years, but a new design is now catching everyone's attention online. What sets it apart is its length and the braid-like pattern woven across the top, which looks striking and fries up noticeably crunchier than a regular samosa. What You Will Need For The Recipe The recipe starts with plain flour or maida, into which a little oil is worked in for the moyan along with salt to taste. For the stuffing, boiled potatoes, finely chopped green chillies, fresh coriander leaves, red chilli powder, coriander powder, garam masala and salt are needed. Enough oil should also be kept ready for deep frying. None of these ingredients are rare or expensive, they are the kind of staples already sitting in most kitchens. Start By Making The Spiced Potato Stuffing The real character of any good samosa lies in its stuffing. Begin by mashing the boiled potatoes thoroughly so no lumps remain. Mix in the finely chopped green chillies and fresh coriander leaves, then add the red chilli powder, coriander powder, garam masala and salt, combining everything well. Anyone who likes a slightly tangy edge can add a bit of dry mango powder, or amchur, at this stage. Once the stuffing is ready, let it cool for a while, since packing it in while still hot can soften the dough and spoil the samosa's shape. Getting The Dough Right For Extra Crunch How crunchy the samosa turns out depends heavily on the dough. Take flour or maida in a large bowl, add salt and two to three teaspoons of oil, and mix well. Rub the oil into the flour with your hands until the moyan is evenly distributed. Then knead a stiff dough by adding water little by little, keeping in mind that dough which is too soft will soak up extra oil while frying. Once kneaded, cover the dough with a damp cloth and set it aside for 10 to 15 minutes, which allows it to rest and set properly, making it easier to roll out later. How To Create The Braided Design The braid is what really makes this samosa stand out. Take a large portion of the dough and roll it out into a thin, large round, the way you would for a roti. Fold this round in half. Using a knife or a pizza cutter, cut several thin strips at equal distance from one end to the other, making sure the top edge stays joined and is not cut all the way through. Layer these strips over one another the way you would plait hair, and once the entire braid is formed, gently open it out without disturbing its pattern. Filling The Stuffing And Shaping The Samosa Place the prepared potato stuffing like a roll along the centre of this braided sheet of dough. Seal both edges firmly so the stuffing does not spill out while frying. Dampen the edges lightly with water and press them shut properly, which keeps the samosa's shape neat and prevents it from opening up in hot oil. Frying It Right Is What Makes It Crunchier Heat oil in a kadhai, but make sure it does not get too hot. Slip the samosas into medium hot oil and immediately lower the flame. Frying slowly on a low flame lets the samosa turn golden on the outside while cooking through evenly on the inside. Keep turning the samosas occasionally so they colour evenly on all sides. Once they turn golden brown, lift them out and place them on tissue paper to drain the excess oil. Serving Ideas And Tips For The Perfect Batch Serve the long, crunchy samosas hot with green chutney, sweet tamarind chutney or tomato ketchup. A sprinkle of chaat masala and finely chopped coriander leaves on top makes the flavour even better. This samosa can be a great option for a kids' party, a weekend snack or for guests dropping in at home. A few things are worth keeping in mind for a perfect batch: always knead the dough stiff and get the moyan quantity right so the samosa turns out crunchier, only fill the stuffing once it has cooled completely, and always fry on a low flame, since a high flame will brown the samosa quickly on the outside while leaving it undercooked inside. Anyone looking to prepare in advance can shape the samosas and keep them in the fridge, frying them later whenever needed. This easy recipe has been shared by Rihana, and the same braided samosa has also been posted on Instagram by the account Sara Daily Recipes (@saradailyrecipes). What this means for you This is practical news mainly for anyone who enjoys making snacks at home. • For home cooks: this eye-catching, extra-crunchy samosa can be made entirely with everyday flour, potatoes and spices, with no need for any special or expensive ingredients. Questions & Answers 1. What makes this braided samosa special? Its extra-long shape and a woven, braid-like design set it apart from the usual triangular samosa, and it fries up crunchier on the outside. 2. What goes into the stuffing for this samosa? The stuffing is made with boiled potatoes, finely chopped green chillies, coriander leaves, red chilli powder, coriander powder, garam masala and salt. 3. How is the dough for this samosa prepared? A stiff dough is kneaded using flour, salt, two to three teaspoons of oil for the moyan, and water, then rested covered for 10 to 15 minutes. 4. How is the braided design created? A rolled-out round of dough is folded in half and cut into thin, evenly spaced strips that stay joined at the top, which are then layered over each other like a hair braid. 5. What is the key to making the samosa extra crunchy? Frying it slowly on a low flame in oil that is only medium hot lets it turn golden on the outside while cooking through evenly on the inside. 6. What can this samosa be served with? It can be served with green chutney, sweet tamarind chutney or tomato ketchup, topped with chaat masala and chopped coriander leaves. https://trendkia.com/en/food/choti-vale-isa-lnbe-samose-ne-soshala-midiya-para-machaya-tahalaka-janen-kurakura-banane-ka-pura-tarika-8130 TrendKia — Har trend, sabse pehle.