Ga yanda cutters din suke in set.(These are the samosa cutters)

A hada flour,kwai,salt da ruwa a kwaba a murza sosai.(Mix the flour salt,egg and water and knead)

Using rolling pin roll rectangle shape,it should be very thin.(A gutsiri kadan a fadada yayi fale fale kar yayi kauri).

Fillings should be cooked/fried minced meat or chicken with spices and maggi (A sarrafa minced meat ko kaza a dafa a soya da attaruhu da albasa da kayan kamshi dana dandano.)

Place the rectangle dough on the cutter and add the feelings.Make a gel(flour+water)and brush the edges to avoid opening when frying.(A dora fulawar da aka fadada akan cutter din,a zuba kayan hadin nama/kaza a shafa kwabin ruwa da fulawa a jiki dan karya bude a wajan suya).

Close the cutter and press well.(A rufe cutter din a matse sosai)

Remove the excess flour.(A cire ragowar fulawar gefe).

Open the cutter.(A bude cutter din)

Arrange on a dusted try.(A jera a plait da aka barbadawa fulawa).

Fry in low heat.(A soya)

Your samosa is ready.(Samosa ta hadu).