In the mixing bowl, take all the ingredients except water and mix well.

Then slowly add water and knead to a soft dough. Cover the dough and let it rest in a warm place for 2 hours.

Divide the risen dough into 4 equal pieces and shape each piece into a ball. Press down the ball to flatten it into a disc. Using a rolling pin, roll out each disc into a circular shape of a 1/4 inch thickness. Using a knife, cut each circle into quarters.

After preparing all dough this way, cover and let the qamdi dough proof for 30 minutes.

Heat oil in a Kadai, and when hot, reduce to medium heat.

Drop the qamdi into the oil and as soon as it surfaces, start splashing it with the hot oil to help it to puff up. Turn when the bottom becomes golden brown, about 1 minute. Fry the other side for another minute. Drain onto kitchen towels.

Once you are able to handle it, slit open on one side and stuff with samosas and enjoy!