Begin by boiling your potatoes in water until they’re soft and easily mashable, about 20 minutes. Drain and lightly mash them, then transfer to a bowl.
Toast cumin and coriander seeds in a dry pan until fragrant and slightly popping, then grind them into a fine powder. Mix these spices into the mashed potatoes along with chopped cilantro, lemon juice, and a pinch of salt for a flavorful filling.
In a large bowl, combine the flour and salt, then add the oil. Mix with your fingers until the mixture resembles coarse crumbs. Gradually add water and knead until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 15 minutes.
Divide the rested dough into four equal portions. Roll each into a thin circle about 15cm in diameter. Use a sharp knife to cut each circle in half, creating semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water or beaten egg for extra security. Fill the cone with 1-2 tablespoons of the potato mixture, then seal the open edge by folding over and crimping with your fingers or a fork.
Heat oil in a deep pan or wok over medium-high heat until shimmering, around 180°C (356°F). You can test the temperature by dropping in a small piece of dough—it should bubble and rise quickly to the surface.
Carefully lower a few samosas into the hot oil using a slotted spoon, being careful to avoid splashes. Fry for about 4-5 minutes, turning occasionally, until they’re golden brown and crispy, with bubbling sounds indicating they’re crisping up nicely.
Use a slotted spoon to lift the fried samosas onto paper towels to drain excess oil. Let them rest for a couple of minutes until slightly cooled and fully crisp.
Serve your homemade samosas warm, accompanied by chutney or yogurt for dipping. The exterior should be crackling and golden, with a tender, spiced potato filling inside, ready to enjoy with friends or family.
