Dust your working surface,divide the dough into small portions,roll out apply oil on top place another rolled dough on top u can repeat the procedure. Upto the fifth roll.Divide the circular roll into four quarters.place them on a hot pan do not over cook

Slowly undo the cooked rolls to get the samosa pockets.

Make a paste for attaching the pockets parts.Mix flour and some water to make the paste.

For the filling I used non potatoes filling,for my consumers don't like spices but still u can make it sweet for them.
Shred spring onion or bulb onions fry them on a pan then add corriander.Add your mashed potatoes and mix well add a pinch of salt.

Take your pockets add the filling then close using the paste arrange them well as you await for the oil to be hot for deep frying.