The samosa sheet serves as the outer casing of the samosa, enclosing the filling before being shaped into triangles or cones and deep-fried until crispy and golden brown. These sheets are typically made from a mixture of all-purpose flour, water, and sometimes a bit of oil or ghee. The texture of the samosa sheet is crucial, as it should be sturdy enough to hold the filling and withstand frying without becoming soggy.
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