Samosa Dough (manju Singh)

Sift the flour, salt, and baking powder into a deep bowl. Make a well in the center and pour in the oil or ghee. Make a stiff dough by gradually adding the water and kneading it. Divide the prepared dough into 16 equal parts and form them into balls. Roll out each ball into a thin flat round circle, about 4 inches in diameter. Cut in half and form a cone by wetting the corner with wet fingers. Fill in the cone with the filling. Seal the open end of the cone with water, pressing firmly. Prepare all the samosas and cover them up with a damp dishcloth.