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!
Notes
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.