After a lifetime of feeling intimidated by rolling out pastry, I finally made samosas during Ramadan 2024. They tasted just like Umma's. My school friends from Calicut have fond memories of eating these delicious, little samosas in the Mavoor Road house.
Ingredients
Plain or all-purpose flour - 250 gms
Salt - 1/2 tsp
Butter - 1/4 cup
Water - 2/3 cup
Oil to fry samosas
Makes 32 samosas
I made the dough using a food processor. It can also be kneaded by hand.
Add flour, salt and butter. Run food processor till ingredients are well mixed.
Add water in small amounts (you may need more or less than than the amount I used for this recipe) and let the food processor run till a dough has formed and leaves the sides of the mixing jar.
Transfer to a bowl and knead a little, till it forms into a ball.
Cover with a damp cloth until ready to use. Dough can be made ahead, wrapped in cling wrap, and stored in the fridge. If refrigerated, please remove the dough from the fridge, and bring to room temperature.
Divide dough into 8 parts and shape each into a ball, use some flour, and roll into a circle.
When all the samosas are prepared, heat oil in a small round bottomed frying pan, at medium high heat. 
Below are the links to three different filling recipes
Cut circle into 4 quarters.
To shape samosas, join the corners of the curved side of the pastry, stick down the two edges, cup between thumb and forefinger, spoon in the filling, tuck into a nice triangle shape, wet the edges of the pastry with some water and pat down, to form a triangular samosa.
Repeat the process till all your samosas are made and ready. Please cover the samosas with a damp towel so that they do not dry out.
You may use a mould to make samosas. Place a rolled out circle of dough in the mould, spoon in filling and close mould to form the samosa.
Test oil for heat by dipping the handle of a wooden spoon in. If bubbles form around the handle, the oil is warm enough.
My pan fries 4 samosas at a time. Drop samosas in oil.
Fry for 20-30 seconds, turn over and fry on the other side. Use a slotted spoon to remove from the oil, drain oil off well and transfer to a plate.
Feel free to experiment with different savoury or sweet fillings.
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