Lightly coat in flour and wrap in plastic wrap. Refrigerate samosa dough for 30 minutes. To roll out samosa balls, divide the dough into 12 equal portions for small samosas. Each ball should be ...

2. Place the long rectangular shaped pastry on a tray or working surface. Wrap the pastry into a triangular, samosa shaped pocket and fill it with a tablespoon of the stuffing and wrap tightly.