Pressures cook the potatoes and peel them. Mash them coarsely.
Cut the onions, green chilies and ginger in to small pieces.
Heat the oil in the pan and put cumin seeds. When they are splitting put green chilies,
ginger and onion pieces.
When onions are turning brown color, pour all the mashed potatoes in it. Put turmeric
powder, dhania jeera powder, garam masala, salt, red chilly powder and sugar. Mix them
well.
Add lemon juice to it and mix well. Now curry is ready for Samosa filling. Remove the pan
from stove and let it cool.
Take all-purpose flour in a bowl and add little water to it. Mix it to make a paste.
Take tortillas from the cover. Cut them in to halves with a knife to form a "D"
Shape. Put all of them again in the cover so that they won’t become dry.
Now take one "D" shaped tortilla piece at a time and make it warm by putting it
in the micro wave just 5 seconds.
Immediately apply the paste at the ends of the tortilla and fold it like a cone. In the
cone add 1 tab spoon potato curry and paste the ends. Then cover the Samosa by putting in
the covered pan or in the cover. You have to done this process fast other wise tortilla
becomes dry and starts to crack.
Make all the Samosas like above.
Heat the oil, not very hot. Smokes should not be come. Put 3 Samosas at a time in the oil.
Fry them with middle flame until Samosas turn into golden color.
You can make large number of Samosas at one time and keep them in the frizz or freezer
depends on the amount. Just put them out side 15 minutes before frying.
you have to make them patiently. It might takes one hour time . But it’s worth making
them. They come very crispy and they taste good.
Enjoy them with green and sweet chutneys. Ketchup also goes with them.
