Put some water in a cup and set aside. This water will serve to seal the dough.
Take the dough and divide it about 9 portions giving them round ball shape. Cover them again with a damp kitchen towel to stop the dough from drying out.
Take one ball and dip it in a small amount of flour. Roll it into an oval shape, about 10cm wide and 16cm in length approximately.
Cut them in half, and you will get two semicircles. Take the straight side of the semicircle and fold it in half (as in the photo below). Dip your finger in the water and damp the top part where you have folded it. Fold the other half resting on top of the first one and press lightly. This way, it will come out like a cone (see photo below).
Stuff them with the vegetable filling. Apply water with fingertip all around the edges of the samosa. Now put together the two sides and seal very well by pressing with your finger.
Dust a little flour on a plate and place the samosa with the tip upwards (see the photo).
Repeat these steps for the remaining samosas and keep them all time covered with a damp kitchen towel.