Samosa /Pastry filled with mildly spiced sauteed potato

Happy Holi  :)

Me and some of my friends were planning a Holi get together and when Samosa came up on the menu i jumped upon the opportunity to make it. After making kachori of ICC this month i really wanted to try samosa too. I tried the below Sanjeev Kapoor's recipe this time and  must say it was better than  my previous experiments. Filling was good but the the pastry/khol though flaky but was not perfect. 

For Pastry cover/Khol :
 
AP flour (maida)   - 1 cup
Warm Oil - 2 tbsp    
Water to knead dough

 For filling:    

 Potatoes - 2 large boiled, peeled, mashed    
 Onion - 1/2 cup finely chopped ( 1 whole in original recipe)
 Green chillies  -2 crushed    
 Ginger Galic Plaste - 1 tsp
 Lemon juice  - 1/2 tsp
 Turmeric powder  -   1/2 tsp.
 Garam masala    -  1/2 tsp
 Coriander seeds  - 1/2 crushed    
 Red chilli powder  - 1 tsp
 Salt to taste    
 Oil to deep fry

For dough:    
1. Mix the flour, salt and oil till crumbly.    
2. Add water little by little, kneading into soft pliable dough.
3.  Cover with moist cloth, keep aside for 15-20 minutes.  

 For filling:  
1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.    
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.    
4. Add potato cook for 2 minutes and keep aside to cool.

For Samosa:
1. Need the dough again and pinch a golf ball size dough.
2. Make a thin 5" diam. round with some dough.
3. Cut into two halves and run a moist finger along diameter.
4. Join and press together to make a cone.
5. Place a tbsp. of filling in the cone and seal third side as above.
6.  Make five to six.
7. Put in hot oil, deep fry on low to medium till light brown.
8. Drain and serve with tamarind chutney.

Tip :
Do not fry on high, or the samosas will turn out oily and soggy.