Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa goes well with tamarind chutney.