Admitedly, the hardest part about making samosas at home is the folding and stuffing of the dough, which is why we turned to ...

In a bowl, mix flour, salt, carom seeds, oil and rub mixture until crumbly. Slowly add water and knead into a stiff dough.

Allow the mixture to cool. Step 3: Shape the samosas ・Divide the rested dough into equal portions. Roll each portion into a ...

Repeat with the other wraps. Put the samosas, seam-side down, on a baking tray and refrigerate for 15 minutes. (You can skip this step if you are pressed for time.) Preheat the oven to 180C/160C ...