There’s nothing like having samosas for Deepavali, or anytime really. Learn how to make these much-loved and tastefully packed triangles in a few simple steps.
Watch the video guide below:
- 12 tbsps leftover potato curry
- 1 packet pastry dough, or popiah skin, rolled out
- Oil, for frying
- ⅓ cups flour
- ½ cup water
Mix flour with water until you have a thin paste, set aside.
Flour a large plate lightly. To wrap, place a piece of rectangular pastry dough on the plate and cut into half lengthwise.
Place a tablespoon of the filling in one corner.
Fold it into a triangle and seal off all the seams with water and flour mixture.
Deep fry the samosas on low to medium heat until light brown.
Best served hot with tomato sauce or any chutney you love.