Heat a non-stick frying pan on a very low heat.
At the same time, pour 4-5” oil in a small sauce pan/wok and heat on a low heat. (We will be frying our samosas in this oil).
Divide the dough into 4 portions and roll each one into a ball. Using a rolling pin, roll out a dough ball into a circle (approx. 8" diameter).
Place the rolled out circle on the non-stick frying pan for 10-12 seconds and then remove and transfer to a chopping board (cooked side down, raw side up). Be careful not to overcook the dough - we cook it slightly to help firm it up so it is easier to handle. Cut the circle in half to create 2 semi-circles.
Spread the flour paste around all the edges of each semi circle and using both hands, fold the semi circle into a cone shape. Hold the cone and ensure that the joint of the edges creates a sealed seam in the middle of the cone. Hold this in one hand and begin to stuff with the potato mixture so the cone is 3/4 full.
Press the filling down with your fingers and seal the top of the cone to form a triangle shape. Pinch along the top edge to ensure it is completely sealed. Repeat with the remaining dough balls.
Once the oil is hot, add each samosa to the wok for frying. Be careful not to overcrowd the pan (it’s best to fry in batches). Fry on low/medium heat for 8-10 minutes. Turn the samosas in the oil every couple of minutes. Once done, they should be golden brown all over and the pastry should be crisp to touch.
Use a slotted spoon to remove each samosas - being mindful to drain off as much oil as possible before draining on kitchen paper. Repeat with remaining samosas and serve with your favourite chutneys.