Knead the dough that was kept aside for a minute or two.
Take small gold ball sized portions from the dough.
Using a rolling pin, flatten a dough ball in perfect oval shape. Apply some oil before flattening it.
Using a knife, cut the flatten dough from the center and divide it into 2 equal parts.
Apply water on the straight side.
Now, lift the straight side and join them to make the shape of a cone. Seal the cone by pressing this straight side so that while frying, the filling doesn't come out.
Fill the cone with one or 1½ spoon full of potato filling. You can add filling according to the size of the cone. I made them small, so only used 1 teaspoon to fill.
Now, apply some water on the opposite edges which are open. Seal this edge with 1 pleat.
Similarly, make all the samosa before deep frying. In a Kadhai, heat oil for deep frying.
Keeping the flame on low, as soon as the oil is hot, slip as many samosas as you can.
Let it fry undisturbed for a minute, then flip them and fry this side as well for a minute.
Keep repeating this 1-minute process till your samosas turn golden in color.
Your samosa is ready to be served. Serve it hot with pudina chutney or ketchup.
You can also make samosa sandwiches or aloo toast using the potato filling.