First you will need to make a powder of a few specific spices. For that, you will need to roast them a bit. Take a frying pan, heat it on a low flame on your gas stove, and put 1 tbsp of fennel seeds, 1 tbsp of coriander seeds, and 1 tbsp of cumin seeds in it. Stir them continuously for about a minute until you can smell the aroma of the roasted spices. (Pro tip: You may skip roasting the spices if you want. However, roasting them will add to the taste and flavor of the stuffing of the samosas).

Turn the flame off, cool the spices, transfer them into a mortar and pestle, and grind them to a coarse powder. Keep it aside. (Pro tip: You can use a mixer grinder instead of a mortar and pestle. If you use it, make sure you grind them just once to a coarse powder).

Now, take a mixer grinder and put 3 pieces of large and fresh green chilies, broken in half. Then add ½ cup of finely chopped fresh mint leaves along with ½ cup of finely chopped fresh coriander leaves to it. Grind them to a coarse texture without adding any water to them, transfer them to a bowl, and keep them aside.

Now, to make the stuffing take a frying pan and put 1 tbsp of cooking oil in it. You can use any type of cooking oil to make the stuffing. Then, when the oil is hot, add the crushed mixture of green chilies, coriander, and mint leaves to it. Stir it for about 10 to 15 seconds.

Now, add the boiled and diced pieces of 4 medium-sized potatoes to it. Stir them for about a minute to mix everything nicely.

Then add ¼ cup of fresh or frozen green peas to it. Mix them nicely. (Pro tip: If you are using fresh green peas, boil them first and then add to the potatoes).

Now, add regular table salt to taste. Then, add ½ tbsp of dry mango powder (amchur), and the roasted ground spices to the potatoes and mix them nicely.

Let everything cook for about 5 minutes on a medium flame. Turn off the flame when done and mash the potatoes a bit by using a vegetable masher. (Pro tip: You may use a stainless-steel glass to mash the hot potatoes if you do not have a masher at home. Mashing is important as it gives a smooth texture to the samosa stuffing).

Now, take 8 to 10 slices of fresh white bread and cut their edges off with a knife. Keep all the slices aside. (Pro tip: Do not throw away these edges. You can make bread crumbs from them and use them when you make chops later. Simply roast them on a dry frying pan and grind them to a coarse powder in a mixer grinder).

Take one slice of bread on a rolling surface and press it gently with the rolling pin. Repeat the process to press all the bread slices in the same way and keep them aside.

Now, take all the bread slices and cut the corners. Also, cut them diagonally. Keep them aside.

Now, you will need to make a slurry. Take a small bowl and put ¼ cup of refined wheat flour (maida) in it. Then add lukewarm water to it gradually as needed while stirring it continuously. (Pro tip: You may use cold water but it might create lumps. It is good to use lukewarm water to prevent lumps from forming. Do not add too much water at once. It will also create lumps which will be hard to break and mix. The slurry must be runny).

Now, take one slice of bread and apply a bit of the slurry on the broader side of it. Fold it and press it to give it the shape of a cone.

Apply a bit of slurry on the inside edges as well. Put a little bit of stuffing inside the cone and press it gently inside.

Now, press the open edges to complete the samosa. Ensure that it sits. Do the same for all the slices and keep them aside on a plate.

Now, take a kadai and heat an adequate amount of cooking oil in it on a high flame. When it is hot enough, turn the flame to medium and put each samosa piece in it very gently so that you do not splash hot oil. (Pro tip: Ensure that you heat the oil nicely and then fry the samosa on a medium flame. This will ensure even frying and perfect cooking of the samosas both from the inside and the outside).

Fry the samosas for about 4 to 5 minutes, flipping them gently in between. Take them out when they turn brown in color. (Pro tip: Do not put too many samosas in one batch while frying. This will allow easy flipping).

Put them on a plate with a piece of tissue paper on it so that it absorbs the excess oil from the fried bread samosas.

Your tasty and spicy homemade bread samosas are now ready to serve. Arrange them on a plate and serve them hot with a bowl of tomato ketchup.