These are made with yeasted, whole
wheat dough similar to that used in my spinach fatayer recipe — it doesn't use traditional samosa maida flour or empanada lard, but becomes wonderfully fluffy while remaining sturdy enough to hold in all those fillings.
Not exact matches
Of course you can substitute whatever flour you have on hand (
wheat and spelt is best) and add a little more chipotle powder to the
dough for
similar results.
Actual ingredients were not really considered as important, and the food was most often made from
wheat,
similar to bread
dough, some vegetables and beef blood to hold it all together.