Fill a skillet with water and boil the potatoes in it.

To utilize the time, fry cumin seeds, coriander seeds, green chilies, and ginger in a splash of oil. Saute for a few minutes.

Peel the boiled potatoes and mash. Chop the onions in extremely smaller cubes so that they can merge with the potatoes.

Mix the mashed potatoes and onions with the fried mixture. Mix well and saute for another few minutes.

Oh, wait! How can we forget the green peas?

Mix the boiled peas with the whole potatoes and then throw some coriander leaves.

Add the dries including red chili, salt, garam masala powder, and mango powder to season your filling mixture.

Now divide the dough and roll each part with the rolling pin into a long samosa Patti.

Fill each of them with the potato filling in the center, shape it like samosa and then seal the edges with butter.

Heat the oil in a large frying Kadai and deep fry your samosas until golden browned. Drain the oil from your samosas.