Boil potatoes in their jackets in a pressure cooker for a single whistle. Remove the skin and chop into small squares.
In a pan, heat oil. Add coriander seeds and finely chopped green chillies along with ginger garlic paste. Fry for a few seconds.
Add all spice powders – asafoetida, garam masala powder, turmeric powder and fry for a few seconds.
Next add chopped boiled potatoes and finely chopped onion. Add salt as needed and cook for few mins.

As the masala is coated on the potatoes, gently mash them.
Add finely chopped coriander leaves and remove from heat. Let it cool down completely.
Roll a ball of dough into a circle of 2mm thickness. It should neither be too thin nor too thick. Cut it in half.
Take one half and apply water on the longer side.
Fold & press the longer side edges together and form a cone.
Fill a tbsp. of potato masala in the center.
Brush water around the edges and seal them together.

This way, the samosa would stand up straight.
Prepare the rest of the samosa similarly and keep it ready.
Meanwhile heat oil for deep frying. Once the oil is hot, set it on low flame. When a piece of dough is added, it should not immediately come to the top. It means the oil is too hot.
Add samosa one or two at a time and slow fry on low flame for 5-6 mins.
When there are no more bubbles from the oil and the samosa is golden brown, it can be removed from the oil.

Serve the samosa hot with dates tamarind sweet chutney.