Part 3: Folding and Frying
the Samosas

Learning Focus: Shaping and frying determine the final look and crispiness.
Precision and control of oil temperature are paramount here.

Assembly Instructions

1.    
Portion: Divide the rested dough
into small, uniform balls (about 1-inch in diameter).

2.    
Roll Thin: Roll each ball into a thin, 6–7 inch circle.

3.    
Cut & Prep: Cut each circle in half to form two semicircles.

4.    
Apply Paste: Wet the straight edge of one semicircle with the flour-water
sealing paste.

5.    
Form Cone: Overlap the wet edges slightly to form a tight, leak-proof cone
shape and press firmly to seal.

6.    
Fill: Fill the cone with 1–2 tbsp of the cooled meat mixture (do not overfill).

7.    
Seal: Apply paste along the
top edge of the cone opening and pinch
firmly to seal the final triangular shape.

8.    
Cover: Keep prepared samosas covered with a damp cloth to prevent
the dough from drying out while you work.

Self-Check
(Click for Answer)

●      
Q: What could cause a
samosa to open and spill filling during frying?

A: Insufficient or uneven sealing of the edges
with the flour-water paste, or filling the cone too loosely with too much
filling