• Remove the frozen dough from the freezer and let it thaw. Preheat the oven to 180°C.
• First, we’ll make the fillings. Believe it or not, that’s the easy part, as rolling out and filling the pastry can take some time. It’s best to do it with a very understanding friend.
• You have the option to cut down the cooking time by having three different pans on the stove going at the same time, for all the fillings. That’s what I do, as generally there is a 10 minute sauteeing/waiting time for each filling.
• Also, have all your ingredients ready before you cook, just like they do on TV. I always measure out my spices and put them in three different bowls for each dish, along with the other separated ingredients.

Spiced potato filling

• Start with the potatoes. Boil the potatoes until they are soft and ready and then drain them. Melt the butter and oil in a pan over medium high heat and add the mustard seeds. Once the seeds start popping, add the onion and fry for about 5 minutes until they start to turn golden brown. Adjust the heat to medium. Add the potatoes, turmeric, chili powder and salt and let it cook for about 10 minutes, or until the pan begins to look dry.
• I tend to adjust my seasonings a lot, based on taste. These ingredients are only starters, and you should adjust the aromatics before you adjust the salt. I like mine very spiced, so I sometimes double the spices in all of these recipes.
• While you wait for (and constantly watch) the potatoes, start with the meat.

Minced meat filling

• The actual recipe calls for 500 g of meat, but because we mix ours with vegetables, we’ll cut it nearly in half. But, we keep that same amount of spices, because we’re a spicy kind of family.
• Braise the meat in a heavy-bottom frying pan without oil over medium high heat until the liquid has evaporated. Stir constantly and break up the lumps of meat. Add the salt, cumin, chili powder, garlic, ginger, turmeric and coriander. Finally, add the onions and braise the meat mixture until fairly dry, about 10 minutes. Optionally, add mint and mix well. Remove from heat.

Mixed Vegetable Filling

• Heat oil over medium heat and add the curry powder or curry leaves. Wait a few seconds then add the chili, garlic, cumin, turmeric and salt and coriander powder if you don’t have the fresh leaves. Let it all simmer for about 10 minutes and smell that deliciousness! Add the frozen mixed vegetables and cook it all together for about 10 minutes. Adjust the seasonings and add in fresh coriander (if using) and green onions.

To prepare the dough

• Place the thawed dough on a well-floured surface. With a rolling pin, roll out the dough sheets (there are about 4 in each pack) until relatively thin. Slice the sheet into strips. They should be at least as wide as your thumb.
• Now, filling the dough is a special skill. Diana does it much better than I do (mine end up looking like sad soccer balls). Hers are like perfect triangles. Watch the video below by Salwaa Smith on how to properly fold samoosas:
• As you’ll notice, her dough is nice and thin—and homemade. Also, we make relatively large samoosas, so we end up with about 30 all together. The original recipe will have you with about 100 all together.
• Once you’ve filled them all, you can separate them. As I said, we mix our meat with the vegetable, although you can make three kinds.
• If fry-baking: Heat oil in a medium or large pot (enough to let the samoosas float) and brown them to the color that you’d like. Place them on a cookie sheet and slide them into the oven. In about 15-20 minutes they will be done and nice puffed up (you might see white streaks where the dough was rising).

For the dipping sauce

• After you’ve cleaned up all your mess, and while you wait for the samoosas to cook, make the dipping sauce.
• Add all the ingredients into a blender. And then you blend. Adjust the lemon juice, mint and coriander leaves according to your tastes (I rarely stick to the recipe and like my dipping sauce to have a sharper taste, whereas others prefer a milder, thicker, creamier dipping sauce).
• Remove the samoosas from the oven (you should probably let them cool) and enjoy.