samosa

Directions

• Sprinkle water and make a hard dough. Set aside for about 10 minutes. Divide the dough into round portions as per the size of the samosas required.
• Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
• Stuff the potato mixture and then seal the upper edges. Repeat with the rest. Deep fry in oil till golden brown and serve.