The Filling : Peel the potato skin, Wash and dice. Boil the diced potatoes in water just enough to cover the potatoes and add 1/4 tsp. salt. Boil for about 10mins till they soften then drain out the excess water

Heat the 3 tbsp. vegetable oil for frying the filling in a frying pan on medium heat.

Add the green chilies (optional), ginger and garlic. Stir fry for 2 minutes; add the onions and fry till it turns golden brown. Add the salt to taste, curry powder, pepper (optional) and stir fry for 3 mins.

Add the diced potatoes and Stir fry for 3 mins. Set aside and allow to cool

The Pastry: In a bowl, mix the flour, salt and vegetable oil together. slowly add in the water until the mixture forms a pliable dough (can be easily molded).

Cover with a moist cloth and set aside for 20mins (Covering prevents it from drying)

Divide the dough and roll into equal sized balls. Take one ball of dough and roll it out with a rolling pin on a flat surface until it is extremely thin (The other balls should be covered to avoid drying).

Fill the cone with the potato filling then seal completely by pinching the opening together. Repeat the process till the dough and filling is finished.

Heat the vegetable oil in a medium sized frying pan for about 2 mins (you can check the oil temperature by dipping the handle of a wooden spoon into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying), then drop in the samosas in batches of five or six, making sure you don’t crowd the pan. Deep fry till golden brown & Crisp.

Transfer Onto a paper towel to drain off the excess oil.
Serve hot with ketchup or chillies