First, make the dough by combining the flour, oil, warm water, and salt. You’ll mix the ingredients until they come together into a nice, smooth ball. Wrap the dough in plastic wrap, put it on a plate, and refrigerate for at least 30 minutes. Be sure to put the dough on a plate because the oil may seep out a bit.
When you’re ready to make the samosas, divide the dough into golf ball size balls and roll or pat them out into thin rounds, about 4 inches across.
Put about a tablespoon of filling in the center of the doughround and fold two sides up until they meet. Press those sides together into a seam. Bring up the third side and press together to make two more seams. You’ll have sort of a triangular pyramid shaped samosa.
Follow the instructions in your recipe for classic deep-fried Samosas, Air Fryer Samosas, Baked Samosas, or Onion Samosas.