How can I keep samosa pastry crispy longer? I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following:


All purpose flour (100 gram)
Ghee               (25 gram)
ajwain (carom).
salt
water


To fill the cover I am using potato filling. After deep frying samosas they are nice and crispy, but after some time they become soft. What can we do to make them crispy for a longer time?
Allow the samosas to cool on a rack. If you put the warm samosas on a plate, moisture will build up and create steam. Steam makes fried foods soggy.