Step By Step Samosa Tutorial With Homemade Pastry

First, we're going to start with the samosa pastry dough. You'll need a shallow dish for mixing and kneading the dough.
Place the flour, salt, baking powder, cumin (optional) in the dish and lightly mix. Next, take the unsalted butter from the fridge and chop into approximately 1 cm x 1 cm cubes (does not need to be exact of course), and add to the dough.
Now, you are going to mix with your hands. Try to crumble the butter into the flour as if though you were making biscuits. You should end up with a slightly crumbly flour mixture that very lightly holds its shape.
Now, add about 1/2 cup of the cold water, bringing the flour mixture together and kneading. Slowly add as much water (this should be no more than 2-3 tablespoons) as needed to get a firm, slightly moist dough.
Place the dough into a lightly buttered bowl, cover with another plate and let rest for about 2 hours. In the meantime, we can now get started on the filling.
Place a wok/pan on the stove on medium heat, let warm, then add about 3 tablespoons of vegetable oil as well as the ground meat. (you can use any ground meat you'd like, I'm personally using ground chicken). Also add in the ginger-garlic paste at this time. If you don't have the paste, you can substitute with minced garlic and ginger, with two parts garlic for one part ginger (so about 3 cloves garlic + 1 cm cubed ginger).
Cook the meat, and keep breaking it into pieces. As it is cooking, chop up the onion and green chili and add to the meat once the liquid has been cooked out.
Let the onions cook with the meat for a bit, now add salt to taste as well as the red chili powder (adjust according to your spice comfort level). Add the red chili flakes at this time if you'd like.
Continue to cook till you get a bit more color on the ground beef. At this time you can add a dash of lemon juice or a couple of leaves of cilantro if you'd like (stir for about 30 seconds, then turn off the stove). When you are done, remove from heat and set aside.
And finally, now make the flour paste to help the pastry dough keep it's familiar triangular shape. Just mix about 2 teaspoons of flour with a few tablespoons of water until you get pancake batter consistency (make the paste just as you're about to assemble the samosas or it'll dry out).
Time to assemble! You'll need a flat surface, rolling pin (not pictured), fork (optional), knife, and a spoon/brush for the flour paste, as well as additional flour to aid with rolling out the dough.
Take a golf ball sized piece of the dough and roll it in flour.
Roll out the dough with a rolling pin till it is at least vaguely circle-shaped, and about 9 inches in diameter (add flour only as needed to roll out the dough, don't add too much, this should be a pretty easy dough to work with).
Now just slice the rolled out dough in half.
Add about 1-2 tablespoons of the meat filling.
Alright, so now just follow my little diagram to know where to place the flour paste. Just think of it as a glue to hold the samosa together, don't add too much. The placement of the flour paste will make sense once you start to fold the dough.
Ok, now bring the left third of the semi-circle up to the middle (let me know if this part is unclear).
Now the right side, to get the triangular shape.
Press down on all the seams with your fingers, and then use a fork to seal the curved bottom part shut.
Once you've made a couple, you can start heating up vegetable oil on medium heat.
Once the oil is heated, start placing the samosas in. Make sure you don't overcrowd the pan. And then fry until golden brown on both sides.
And ready to eat! Serve with ketchup/chutney and enjoy!