Filling: heat oil in a kadhai, add cumin seeds, let it splutter then add the finely chopped potatoes n green peas (u can use boiled peas n mashed potatoes as well). Saute for 2 mins then add salt, chilli powder and turmeric powder n mix... add a little water n then cover lid n let it cook... once cooked keep aside n let it cool.
Samosa sheets should be kept wrapped in a wet cloth so that it doesn't get dried while making the samosas... there should be moisture while folding the samosas. Make a thick paste of maida n water to seal the samosas
Make a cone from the starting point of the sheet as shown in pic, then add the filling to it.. close the samosas gently making triangles n seal the ends.
Deep fry the warqi samosa on medium low flame to make it crispy n golden.. serve hot with any chutney of your choice... or store in a ziplock bag in freezer.
Note: before storing in freezer spread the samosas on a tray n freeze for 10 mins then keep in the ziplock bag... this way it wl not stick to each other n will be easy to take out for frying.
