For the stuffing :
5 boiled potatoes
1 cup boiled green peas
1 tsp jeera
2 green chillies, chopped
3 tsp amchur powder
1 tbsp chopped coriander
1/2 tsp kalonji (onion seeds)
2 1/2 tbsp ghee
salt to taste

To be mixed into a besan paste :
3 tsp besan
3 tsp water

To be mixed into a batter :
1 cup besan
1 cup water
salt to taste

Other ingredients :
oil for deep frying
sweet chutney, to serve

Method:
For the stuffing :
Cut the potatoes into very small pieces. Heat the ghee and fry the jeera until they crackle. Add the green chillies and fry for a few seconds. Add the remaining ingredients and mix well.

How to proceed :
Wash the colocasia leaves and remove the thick stems. Cut the leaves into long strips.
Make triangle shaped from the long strips. Fill some stuffing into each pocket, cover with the flap and seal with the help of a little besan paste. When you wish to serve, dip the samosas into the batter and deep fry in oil. Serve hot with sweet chutney.