Samosas - making the shape right?

Question

I'm cooking Samosas from scratch for the first time. I am confident of the recipe, but puzzled about cutting the pastry to shape. I realise this is hard to describe, but is anyone willing to attempt explaining the pastry cutting, shaping, sealing etc.

Answer 1

The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably although it is mostly triangular.

To put the Samosa together

Cut the pasrty dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.

Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water.  then take one semi circle and fold it in a shape of cone .  

Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.  

Heat oil  and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.

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