Proper Punjabi samosas

“Samosas and a cup of masala tea are perfect tea-time fare but equally delicious as a light meal. Samosas were the first Indian food I remember helping my mother with. She would sit me down at the table with the filling and strips of dough and I would try my hardest to make perfect triangular samosas for the guests coming that evening. These would then be fried when the guests were there so they could enjoy hot samosas. I obviously mingled in my eagerness to collect compliments for my efforts! These may look complicated with a long list of ingredients but they are actually quite straightforward to make and you can make double the batch and freeze half for another day. While samosas are usually fried, I like to wrap mine in filo pastry and bake them.” Anjum Anand, Anjum's Australian Spice Stories