Dough: To start making the samosa dough or pastry, mix together flour and salt and add oil. Rub the oil with the flour till it resembles bread crumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be firm and smooth. Cover the dough with a samp cloth and set aside while you make the filli
Filling: Heat oil in a pan. While the oil is heating, crush the coriander seeds, saunf and methi seeds roughly and add it to the pan. Fry the spices till aromat but be careful not to burn them. Add ginger, garlic and green chillies and stir fry for a minute or two. Add the remaining spices, mashed boiled potatoes and salt.
I like to use a potato masher to just mash everything together and then mix it. Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.
Wrapping the potali
Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour.
Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.
Fill potali shape......and deep fry in medium hot oil untiill golden brown potli served hot with sauce.
