1 cups flour
Salt to taste and water to mix
Some oil and flour mixed to a think paste

1 lb potato/peas or minced meat
1/2 tsp jeera, dhania, garam masala, salt, turmeric
Few drops of lime juice
Some flour and water mixed into a thick paste


Add salt to flour and mix with water to form a stiff dough. Divide into small portions and roll out portions into small circles. (Puris) Spread oil and flour mixture on one and place another puri over it and repeat twice. (Do not put paste on the last 4th one). Now with four puris as one, roll out very thin. Heat tawa and bake roti light without browning it. Place on a flat surface and cut out edges slight to obtain a square shape. Cut into 4 long strips and separate the layers in each strip. You now have 16 strips. Repeat with the rest of the dough. Alternately make the dough with the help or water and two tablespoons of butter. Roll it out to a size of a chappati. Cut into half. Shape into a triangle. Fill with potato/meat mixture. Seal ends and deep fry. Stuffing: Various stuffings may be used. Heat a little oil in a pan and add jeera. Add mashed potatoes (seasoned with salt, turmeric, pepper, dhaniya powder, garam masala, a few drops of lime juice). Cover and let simmer till cooked. Fill the pastry strips with stuffing forming neat triangles. Use flour and water paste to paste the edges. Heat oil and fry samosa to a light brown color. Yield twenty five to thirty samosas.