samosas (veg.)

Boil Potatoes in cooker giving required number of whistles & after it is cooked peel the skin & smash it nicely & keep it aside.

Cut onions & curry leaves into fine pieces .

Keep a small kadai on the flame, put oil in it & saute onions & curry leaves till onions turn into slight brown colour, add ginger-garlic paste & saute, add salt, turmeric & red chilly powder & saute again. Switch off the gas. Add smashed potatoes into it & mix altogether into a smooth mixture.

Next mix wheat flour & salt, add oil mix again, add water & knead the wheat flour into a smooth dough. Then make the dough into small balls & roll the balls on the roti rolling board, cut it to half as shown in photo 2, put 1 tbsp of potato mixture on to the half portion & fold it into a triangular shape by folding all the sides properly as shown in photo 3.

Then keep a kadai on flame, pour enough amount of oil in it required for deep frying. After oil is hot keep the flame on medium & deep fry triangular shaped samosas & serve it hot.