Potato Samoosas

=== Ingredients ===
* 5 medium sized potatoes peeled, washed and cut into cubes
* 2 sprigs mint
* 1 sprig thyme
* 1 sprig curry leaf
* 4 green chillies
* ½ onion, finely diced
* 2 tablespoons  oil
* ½ teaspoon mixed cumin and coriander powder
* ¼ teaspoon turmeric powder
* ¼ teaspoon hot chilli powder
* 1 teaspoon mixed ginger and garlic paste
* Water as needed
* 6 sprigs coriander, finely chopped
* Salt to taste
* 1 tablespoon flour
* Water to form a paste
* Oil for deep frying
=== Method ===
# Heat oil in a pot and add in half the amount of onions, thyme, 2 green chillies cut lengthwise and 1 sprig of chopped mint.
# When the onion has turned a pale golden brown colour, stir in the cumin and coriander powder, chilli powder and turmeric powder. Allow to simmer for a few second.
# Add in the mixed ginger and garlic paste. Fry for a few seconds.
# Stir in the potatoes and salt. Mix well to ensure the potatoes are evenly coated. To prevent the potatoes from sticking to the base of the pot, a little water can be added.
# Cover the pot and cook the potatoes covered for 5 to 6 minutes or until the potatoes are soft and well cooked through.
# Remove from heat and allow the potato to cool.
# Finely chop the mint, coriander and green chillies. Stir in the remainder of the diced onion.
# Add the mint, coriander, onion and chillies to the potato mixture.
# Using the back of a fork, break the potatoes into tiny pieces. Make a paste with flour and water.
# When the potato mixture is cooled fill into the samoosa pur.
# Seal the edges of each samoosa with the paste to prevent the filling from coming out.
# Deep fry each samoosa in hot oil until slightly golden brown in colour
Variations
* Potato can be substituted for gram lentils, mixed vegetables or black lentils.
* Peas can be added to the potato filling.