lamb samosas

Dishoom, p. 166–171

The most famous of all the Indian snacks. There are two types of samosa: Punjabi-style, which tend to be larger and wrapped in a thick pastry similar to shortcrust; and the smaller, lighter Gujarati-style made with fine filo pastry. At Dishoom we serve the latter, although both types are delicious and we have eaten more in our lifetime than we care to count. We have given two folding methods (illustrated overleaf); whichever you use, you must always fold tightly and neatly, so as not to leave gaps or holes. For the spring roll wrappers, find an Indian brand like Taj.