Admitedly, the hardest part about making samosas at home is the folding and stuffing of the dough, which is why we turned to ...

Take whole wheat flour, salt, and a little curd or warm water mix them to make a firm dough, and let it rest for 30 minutes ...

Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a ...