Making Samosas
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- Get your mother to make the dough.
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- Birefly cook the rotis on a tuva to allow them to be handled later for making the samosa triangles.
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- After cooking each roti is halved.
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- A mixture of flour and water is used to help paste together the half roti into a cone
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- The cone is filled with a spicy potato and pea filling and the remaining edge has more flour and water paste applied to it.
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- A non-mother-approved technique for ensuring the samosas are properly sealed to stop oil getting in during cooking.
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- The finished samosas ready for cooking, freezing or putting in the fridge for cooking the next day.