Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.
Scoop about 2 tablespoons of the sweet & spicy chickpea filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.
Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left. Then pull the left side of the dough and fold it over the right.
Fry the samosas:
Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.
Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its colours becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.