What makes our samosa special is our roti canai pastry skin which makes the samosa texture crispier, light and crunchy. The pastry skins are individually handmade. Ingredients used in the filings are potatoes and onions cooked with chicken curry paste.
There are 2 methods of cooking:
1. Deep fry with oil
Deep fry the samosa slightly hot oil. Keep the fire on slow to medium heat while turning them (samosa/curry puff) ocassionally until they turn slightly brown or cooked.
2. Air fryer
Place samosa into air fryer with a temperature of 200 degrees and ready to be served once cooked.
- 10 pieces in each pack