Farrynewstyle

 Place the filling on the rolls. Place this on the sheet near the bottom and spread it out in a line. This line should be about 1/2 to 2/3 inches tall. Make sure that the line doesn't overflow off the sheet. You want to leave enough room on each side of the wrap that you can comfortably fold the wrap without the contents spilling out.

 Making the samosa
Ingredients:
• Slurry
1.All prepose flour 1 tbsp
2. Water 2tbsp
• Samosa patti/sheets
• papaya halwa filling
• Oil for frying
Method:
• Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas and spring rolls.
• Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
• Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying.
• Seal the open corners if any, by dipping in the slurry.
• Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour.
• Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice.