Bob Terwilliger wrote:

> The unique feature of samosas is their crisp and flaky crust. The special
> texture is obtained by incorporating fat into the flour before adding the
> water, by a special technique which translates as "rubbing it in."



Wow, I've heard of rubbing one out, but this is the first I;ve heard of
anyone rubbing it in!!

Sorry, couldn't resist =) sounds delicious! but the Indian place on the
corner makes rokcing samosas (potato and pea) so i'll save myself the
work.