Why does my samosa pastry have no bubbles (blisters) on the crust?

Question

Understand why samosas lack surface blisters and how to tweak dough and frying to fix it.

Answer 1

Lack of blisters on samosa crusts usually means the dough was too soft or not rested enough before rolling and frying.

Detailed Explanation:

To develop blisters, the samosa dough should be firm, kneaded well, and rested for at least 30 minutes. The addition of a small amount of fat (moyan) helps flake formation. Rolling the dough neither too thick nor too thin, and frying on low-medium heat, allows blisters to form slowly.

Pro Tip:

Try adding a teaspoon of semolina to the dough for an extra bubbly crust.