Instructions

Step 1: Make the filling

• Remove the potatoes’ skin and cut them into average-sized pieces. Boil them with a pinch of salt for a stronger flavor.

• While waiting for the potato to cook, let’s be more productive and chop the coriander for later use!
• Use a fork or a spoon to mash the softened potatoes into a smooth paste before adding salt, chili powder, coriander, and cornstarch and mixing well.

• Knead the mixture with your hand until you obtain a squishy dough.
• Divide the mass into little parts and roll them into small spheres.

Step 2: Make the crust

• Blend flour, salt, oregano, and cooking oil. The oil is extremely essential to bring the dough together.
• While you stir the mixture, add water slowly until your dough isn’t sticky or smooth but very well-mixed and stiff enough instead.

• Knead it into a round shape and let it rest for 20 minutes.
• Use a rolling pin to flatten the dough ball into a thin sheet. The thickness shouldn’t be more than 2mm.
• Divide the sheet into even strips, and you have finished the preparation for Potato Samosa.

Step 3: Roll and fry

• Place each potato sphere on a crust strip and roll it up before pinning it firmly with any thin stick you have. (I use toothpicks XD)

• Use a generous amount of cooking oil to deep-fry the rolls on medium or low heat. Put the rolls in when the oil is bubbling and not sizzling. It will make sure your rolls are cooked thoroughly.
• You will know they are ready to serve when they turn into a golden brown shade.