Grandma’s crispy Punjabi samosas with flaky dough and spiced potato filling
I can still remember the first time my grandmother showed me how to fold a proper samosa. “The dough should be stiff, not sticky,” she’d insist, her hands working with practiced precision. “And never, ever mash the potatoes too fine!” That wisdom has stayed with me through culinary school and two decades in professional kitchens. … Lire plus