Admitedly, the hardest part about making samosas at home is the folding and stuffing of the dough, which is why we turned to an expert Indian chef for tips.

Through his palm-sized samosas—priced at $5 apiece—Hadley demonstrates just how comfortable he is wielding his culinary history. Hadley’s OG samosa is firmly South Indian, which you can differentiate ...

Crisp potato-stuffed dumpling from India is like a knish and related to the pierogi. Civilization reaches its apex in cities, where the most civilized of customs is practiced: delivery. Here it is … ...

Fold the Samosa Cone. Take one pastry sheet and fold the bottom right corner toward the center. Then, fold over again to create a straight edge.

Crisp potato-stuffed dumpling from India is like a knish and related to the pierogi. Civilization reaches its apex in cities, where the most civilized of customs is practiced: delivery. Here it is … ...

Fold and fill the wonton wrappers to form the samosas (see “How to Fold Samosas,” below). Place a wok or medium, high-sided pot fitted with a candy thermometer over medium-high heat; add about 3 ...

Fold phyllo in thirds, lengthwise, and brush edges with water. Place 11/2 to 2 tablespoons potato mixture about 1 inch from one end and fold over to form a triangle.

Samosas are the ultimate street food. A bit of filling stuffed into dough and fried, small ... covering remaining sheets with a damp towel. Fold phyllo in thirds, lengthwise, and brush edges with ...