View source for Paneer and Potato Samosas

==Stuffing and Folding==

*Obviously the yield will depend on the size you make, I sliced my dough into 8 equal pieces with each piece making two samosas once rolled out.

[[image:samosa-dough1.jpg]]

*Once rolled into a circle, slice in half along the broadest point.

*Fold the flat edge over and crimp edges to make a pocket. Note if your dough isn't sticky, make a quick paste of flour and water to act as a glue

[[image:samosa-dough2.jpg]]

*Next, shape the pocket into a cone using your hand as pictured, making sure you have a tight seal.

[[image:samosa-dough3.jpg]]

*Fill with the filling (note images are from [[Paneer and Potato Samosas]] but the principle is the same. Don't overfill as you will need to be able to close it.

[[image:samosa-dough4.jpg]]

*seal remaining edge and gently reshape as required so it looks at least vaguely samosa like :)

[[image:samosa-dough5.jpg]]

*Fry in the oil of your choice. I use a wok, but if you have a deep fryer go nuts.

[[image:samosa-dough6.jpg]]
[[image:samosa-dough7.jpg]]

*Sadly no money shot, forgot to take my camera to the party.