In a small cup, mix a little oil and water. You will soon know why you need this, Get some kitchen paper towel, and dap it into the oil-water mixture

Rub it on a clean non stick frying pan. What this does is to coat the pan before you start, and to clean the pan between each wrapper. Another thing it does is to drop the temperature of the pan, so it is not too hot for the next wrapper

Take the brush and dip into the batter. Place the pan on very low heat. I used number 1 of my electric cooker. If the pan is too hot, the batter will start to set before you completely cover the pan, making the wrap uneven.Brush the batter unto the frying pan in short strokes. Remember not to apply too much, what you want is just a light coating of the frying pan.

As the batter starts to cook, it will get dry and begin to come off the edges of the pan,When it has cooked through, you should be able to easily lift the edge of the pan. It should come off cleanly, that is who you know it is ready. If it doesn’t come off that easily, just give it a little more time, don’t force it, it will come off the pan easily.

Wash and peel the irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once the get soft and set aside.

Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
Add the minced meat and stir-fry until it turns to a pale colour.
Add stock cubes, pepper and salt to taste.
Add the cooked vegetables and mix together on medium head for about 3 minutes.

Add your filling, mix water and flour to make a batter, used the batter and close the edges of samosas, continued doing that until finished

Heat up vegetable oil in medium heat.
Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
Place the fried samosa on a paper towel to drain off excess oil.