Step 1

In a bowl, add all the ingredients (except water and mix well).

Step 2

Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.

Step 3

Cover the dough and let it rest for 20 to 30 minutes.

Step 4

In a large pan, add oil, and when hot, add the spices, salt,green chili, and coriander—Fry for a few seconds.

Step 5

Mash the potato leaving few small chunks and add it to the previously fried spices.

Step 6

Cook the mixture for two minutes on medium heat.

Step 7

Turn off the heat and allow the filling to come to room temperature.

Step 8

Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won’t need flour to roll this dough).

Step 9

Use a knife to cut the circle in half.

Step 10

Take one-half and fold into a cone — seal along the fold.

Step 11

Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.

Step 12

Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn’t open while frying but make sure to pinch firmly). Now you should have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.

Step 13

Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.

Step 14

In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.