Comments by "marialiyubman" (@marialiyubman) on "Samosas of Mughal India" video.

  1. I tasted samosa in Israel. They made the version without the baking powder. If you like it crispy it’s nice but what they do is soak it in Dahl and so the idea is probably that the samosa remains dry and totally sealed like instant tortalini, but once you put a sauce on it and soak it in it it tastes like huge meat raviolis. I had an Uzbek friend whose favorite food was Uzbek samosa. Her eyes would glaze over when she talked about samosa from her childhood, so I get it.
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