i just want to know how do i make samosa cover crispy, when i fry them they are bit crispy, but they softens as soon as they cold

can you please help me

thanks

The trick is not to cook them too fast. The oil should be just hot enough so that when you drop a bit of test dough in it, it sizzles to the top slowly. It should neither sink nor rise to the top too fast.

Mamta