Dough:Add the flour,salt,2 spoons oil and water then knead chapati like dough.
Cover for 30minutes.
Cut into small balls.(I made 5balls)
Take one ball,roll it flat;not too flat and apply oil on top.Take a second ball rolling to fit the size of the first ball then put it on top of the first ball.Repeat this Making a layer of four balls.
Roll the pile flat, slowly and carefully into one big chapati.
Warm your pan under low heat and place the chapati, turning each sides.start peeling one by one.
The oil that we applied between the balls was to allow easy peeling.
Let them cool then cut into four parts(triangles)
Make thick paste that will be your sealing glue.
Cold your samosa pocket then fill them with your dengu And seal.
Fry.low heat
