| • | Boil, strip and chop the potatoes.
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| • | Make a liquid of water and all aim flour in a bowl.
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| • | Take 2 tablespoons of oil in a cooking pan and heat up it.
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| • | Add onions and chopped up green chilli to it.
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| • | Add peas to it afterward frying for 2 minutes.
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| • | Cook for 3-4 minutes and add ground ginger, salt, reddish chilli powder and chopped up white potatoes at last.
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| • | Mix above ingredients well afterward turning off the heat.
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| • | Mix up all aim flour, salt, baking soda and butter and make strong dough.
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| • | Make little balls of the dough and roll into slim circles of 5-6 inches.
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| • | Cut into one-half with the help of knife.
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| • | Smear liquid of all aim flour and water on the sides and shape into cones.
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| • | Fill the cooked white potato mix in the cones and close the sides.
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| • | Now heat up the oil in a frying cooking pan and when it is red-hot enough, put the samosas in it.
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| • | Fry them on normal heat up until they turn golden brown.
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| • | Samosas are ready.
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| • | Serve them with chutney.
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