Part 4/6:
Step 3: Wrapping the Samosas
Once the wraps are prepared, Chidimma explains two methods to fold them into the classic triangle shape.
Method 1: Circle to Quarter Technique
She starts by cutting circles into quarters. Taking a quarter, she demonstrates folding it into a triangular pouch, sealing it with the same paste used for the wraps. A crucial tip she offers is to fill the samosa lightly to avoid bursting during frying.
Method 2: Strip Method
For her favorite method, Chidimma creates strips from the dough. She folds the beginning of the strip into a triangle, tucking in excess material to create a secure pocket for the filling. By alternating between folding up and down, she shows how to seal the edges to create an aesthetically pleasing samosa.