Dough:Add the flour,salt,2 spoons oil and water then knead chapati like dough.

Cut into small balls.(I made 5balls)

Roll the pile flat, slowly and carefully into one big chapati.

Warm your pan under low heat and place the chapati, turning each sides.start peeling one by one.

The oil that we applied between the balls was to allow easy peeling.

Let them cool then cut into four parts(triangles)

Cold your samosa pocket then fill them with your dengu And seal.