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A samosa is encased with dough, kneaded with oil, not disimilar to that of a roti.
This pastry casing is then stuffed with spicy potato and pea and deep-fried.
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Watch me demonstrate how to make the perfect 3d shape for the real thing. Although it tastes and looks just like a samosa should, my version uses ready pastry shortcut and the oven, instead of the deep fat fryer for a healthier and simpler version you can enjoy regularly at home.
If you fancy a project this week, make a batch, and enjoy freshly out of the oven.
Mallika is an Indian food writer with a regular recipe column. The full recipe for dosa and coconut chutney are available in her new cookbook Masala: Indian Cooking for Modern Living available here.