Vegetable- and meat-stuffed samosas are a popular snack item that can be found in Indian, African, Asian and Mediterranean diets. You will find that the flavor spectrum changes dramatically from one cuisine to another, but the method of creating these fried treats is universal. Experiment with a variety of flavor profiles to create one-of-a-kind, family-favorite treats -- you can even treat the samosa as a dessert and stuff the pastry with chocolate mousse. Once you master the samosa folding technique, the options are endless.
Flour the surface you will use for rolling out the samosa dough. A light dusting will suffice.
Divide the dough into small balls approximately the size of a golf ball.
Flatten the dough ball with your hand. Sprinkle a little flour on its exposed surface.
Roll the dough out into circles with a diameter of 5 inches.
Press a knife into the dough to cut it into semicircles.
Fold a semicircle of dough into a cone. Use water to seal the closed edges while leaving the upper portion open for filling.
Place 1 tbsp. of filling in the center of the cone and pinch the opening closed. Use a little water to fully seal the edges together. Repeat with the remaining filling and dough. The samosas can now be deep fried.
Ensure that you get a good seal on all sides of the samosa before frying.
Do not use fillings that are too runny or they can leak out of the samosa.