Firstly keep pastry sheet at room temperature 30 mins prior preparing the samosa.
Meanwhile, boil and peel potatoes.
Heat kadai with oil and temper with cumin seeds.
Then add finely chopped onion, followed by the cooked, mashed potatoes.
After that, in goes all the masala powders in the ingredients, with salt and sprinkle a tablespoon of water.
1 teaspoon Red chilli powder, ¼ teaspoon Garam masala powder, ¼ teaspoon Fennel seeds powder, ⅛ teaspoon Turmeric powder, ¼ teaspoon Amchur powder / Chaat masala
Mix well furthermore for 2 minutes in medium flame, lastly add coriander leaves, mix well.
Transfer to the serving bowl and cool down.
Now, mix all purpose flour (maida) with water to make it a paste. Keep all the ingredients ready.
By now the sheets would have been ready for preparing. Peel off one by one carefully.
Hint: Keep covered with clean wet kitchen cloth to keep it damp and avoid drying as instructed in the pack.
Cut each sheet to 4 equal sized strips as shown in the picture. Spoon a teaspoon of the prepared potato masala in each strip, over the top.
Fold as shown in the picture into triangle samosas. Refer video to learn in detail how to fold it.
Towards the end spread little maida paste and end sticking the samosa.
Keep the prepared samosas covered as well.
If you do not have spring roll pastry sheets, you can do the same with maida.
Make a stiff dough with 1 cup maida, a tablespoon of oil, salt and water.
Keep aside for an hour, knead and make equal sized balls.
Roll as thin as possible and cut into square. Use oil half way while rolling in one side to make rolling easy without getting shrunken.
Do not make this long (large) as if you fold lot, it won't get cooked inside and will become chewy.
Follow the same procedure as above and fold to triangles. But make the strips shorter.
Once everything is folded, heat oil and deep fry both sides in medium flame.
Once golden in colour, drain in paper towels. You can see both the pastry sheet samosas and the maida dough samosas below.