24 steps: How to make the perfect Samosa

We don't need an excuse to grab a plate of Samosas. Afterall, it's the king of all Indian snacks. If you want to make it at home, here's a step-by-step guide to make a perfect samosa, by Ashima Goyal Siraj

Step 1: Ingredients for samosa dough (Source: Ashima Goyal Siraj)

Step 2: Mix together flour - oil -salt - ajwain seeds (Source: Ashima Goyal Siraj)

Step 3: Mix them with the tips of your finger (Source: Ashima Goyal Siraj)

Step 4: Mix until oil is well incorporated and there are no big lumps (Source: Ashima Goyal Siraj)

Step 5: Slowly add lukewarm water. (Source: Ashima Goyal Siraj)

Step 6: knead with your hands to a firm dough (Source: Ashima Goyal Siraj)

Step 7: The dough should be very firm. (Source: Ashima Goyal Siraj)

Step 8: Cover with a damp muslin cloth and keep aside for 15-20 mins. (Source: Ashima Goyal Siraj)

Step 9: Prepare your desired filling (Source: Ashima Goyal Siraj)

Step 10: After 15 minutes, knead the dough a little more and shape into small balls (Source: Ashima Goyal Siraj)

Step 11: Dust the rolling surface with a little flour. (Source: Ashima Goyal Siraj)

Step 12: Roll out each dough ball into a circle of about 6 inch diameter. (Source: Ashima Goyal Siraj)

Step 13: Cut into half. (Source: Ashima Goyal Siraj)

Step 14: Apply water along half the straight edge. (Source: Ashima Goyal Siraj)

Step 15: Fold and press together the edges well to form a triangle (Source: Ashima Goyal Siraj)

Step 16: It should form a cone like this. (Source: Ashima Goyal Siraj)

Step 17: Fill the cone with a little filling prepared earlier. (Source: Ashima Goyal Siraj)

Step 18: Now apply water to one of the inside round edges and press the two together to close the samosa. (Source: Ashima Goyal Siraj)

Step 19: With a fork (or back of a spoon) press at the round edge to seal it firmly. (Source: Ashima Goyal Siraj)

Step 20: The samosa is ready. (Source: Ashima Goyal Siraj)

Step 21: Repeat for all remaining dough balls. (Source: Ashima Goyal Siraj)

Step 22: Heat oil in a kadhai. (Source: Ashima Goyal Siraj)

Step 23: Fry samosas on medium heat until golden brown. (Source: Ashima Goyal Siraj)

Step 24: Drain on an absorbent paper. (Source: Ashima Goyal Siraj)