Samosa wedges are the most delicious Indian vegetable patties. Most often they have a characteristic and recognizable triangular shape. The filling of Indian pies can be very different: lentils, spicy fresh herbs, chicken, lamb, but in this case, samosas are full of potatoes, green peas and spices.
Mix flour with salt and azhgon (if using), add oil and enough water to knead a stiff but plastic dough. Wrap the dough in cling film and leave on the counter for 15-20 minutes.
Mix all the ingredients for the filling until a mushy state.
Divide the dough into 2 parts, roll into a thin cake. Put the filling in the center and form the samosa into a triangle. Deep fry for 2-4 minutes.