In bowl, add boiled potatoes, coriander, green chilies, salt, red crushed chili, dried fenugreek leaves and mix it (Tip: potatoes should be rough, do not make them smooth)

Wet your hands with water and knead dough again.

Take a small dough, make a ball and coat in dry flour and roll out in oval shape with the help of rolling pin and cut into two pieces. (you can make 10 samosa in this dough)

Join two sides/edges to make a cone and press gently to seal the cone.

Fill the cone with potato stuffing, bring the edges together and seal the edges properly.

(TIP: You can apply water if you feel the edges are going to break while frying)

Prepare the remaining samosas similarly and set aside.

In wok, heat oil and fry on medium low flame until golden.