2-3mid-size potatoesboiled and cubed into tiny pieces
1/2tspdried mint leaves
oilfor deep frying
For the Base:
Mix all the base ingredients in a big bowl and form into a nice soft dough. Divide dough into golf-sized balls and set aside.
For the Filling:
Sauté cumin seeds in hot oil, in a large skillet, till they start to sizzle. Add in chopped onions and fry till tender. Add chili powder, turmeric, coriander and amchur powder, and fry spices for a few seconds till fragrant.
Mix in potato cubes and sauté till spices mix well with the potatoes. Add in dried mint leaves and salt, and cook for a few minutes to combine everything together. Mix in fresh coriander leaves
For the Samosas:
Roll out each dough ball into circular discs about half a centimetre thick. Cut the circles in half, to form two semi-circles.
Taking each semi-circle, roll one end to the other forming a cone. Press the edge of the cone slightly with your fingers to prevent it from opening. Fill each cone with the potato filling, and seal the open edges tightly to make a closed triangle.
Continue for the remaining of the dough. Deep fry the samosas in hot oil till golden and crisp on all sides. Serve hot with some Green Chutney or ketchup on the side!
To freeze samosas for later use, let the unfried samosas cool in the fridge for a few hours and then store them in sealed bags in the freezer. When ready to fry, just remove from the freezer and fry in hot oil without thawing them.