This is something I frequently made while I was living on my own, if I had some leftover curries (as I often did, not being a big or even a moderate eater despite my size, and eating the same curry three days in a row is not pleasant). It was especially helpful if I had people over for tea, since deep-fried artery-blockers go particularly well with strong milky chaa. It's easier to make it back home though, because not only is there a greater variety of leftovers in the fridge, our cook also sometimes makes extra dough in the morning and leaves it covered in damp cloth for the rest of the day, should guests come by or we need a quick snack. So all the effort I have to put in, really, is in rolling out the dough and frying--the easiest bits of the entire process.
So, here's how it works. Here's some leftover chicken curry, where the chicken has been pulled apart by hand. If one likes to be precise, one can upend the whole thing on a cutting board and chop it with a knife.
Now, divvy up the dough into small lechis (funny word, I know). Flatten the lechis (or little balls of dough) in between your palms. Roll it out on a chaaki or rolling board dusted with dry flour or greased with a little oil. When it's large enough, put a scoop of the curry inside. Spread the gravy all over so no part of the samosa tastes bland or doughy. Fold as shown, or in any shape of your choice. I love making funny shapes with these things.
Now, heat sunflower/canola/vegetable oil in a wok. Deep fry. Serve with chutneys, which I am too impatient to make, or with shop-bought chillie sauce. I don't like ketchup, and consequently, never have it at home.