Add all the ingredients of aloo ki chatin in blender jar and blend them together. Add some water so that blended aloo would easily come out of the container.
Empty the container into a frying pan and cook the liquid mixture on medium flame for 2 - 3 minutes. Aloo ki chatni is ready.
Samosa Stuffing
Start by frying a small sized nicely chopped onion in a pan.
During the process add garlic and keep frying for 2 more minutes.
Then add red chilies, cumin seeds, turmeric, coriander, chaat masala, salt to your taste, finely chopped green chili and dried mint leaves one after another. Stir them and add already boiled potatoes. Stir again so that potato is nicely mixed with other seasonings and paste is formed. Add some more coriander leaves and squeeze half of the lemon over it. Stir to mix. Turn off the flame.
Samosa Dough
In a mixing bowl add 2 cups of refined flour (maida) season, salt, cumin seeds and ghee. Using your hand mix them together and add water as needed.
Kneed tight dough and rest it for 30 minutes.
On a flat surface make a round roll and cut it into small equal pieces. Roll out each piece into egg shaped parallel patties. Cut them into two pieces so that you can easily make two samosas out of it..
Using your fingers, fold the patti from the liner side in such a way that a triangular pocket is formed overlapping one side on the other. User water to glue the sides. The circular side is used to cover up the samosa after potato stuffing is filled in.
Heat oil and deep fry the samosas on low flame until golden. Aloo ka samosa is ready to be served with aloo ki chatni.