Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying. This is the most important point to take care of.
Fill the cone with the prepared potato filling. Then, gently press the filling slightly to push it down.
Apply little water on the inner edges and make one pleat at the centre of the circled edge.
Seal the edges very well to form the shape of the samosa.
Repeat the same for the rest of dough and filling.
Heat the oil in a deep pan or kadhai.
Once the oil is just a little hot, gently drop in the samosas one by one.
Do not over crowd the pan while frying.
Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 30 mins to fry.
Fry the them until they are brown from all sides, crisp and properly cooked within.
Take them out and place them on to absorbent paper.
Serve hot and crisp samosas with your favorite chutneys and chai.
When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.