In medium saucepan, bring 3 cups of water to a boil. Add potatoes and 1 teaspoon of the salt. Return to a boil; reduce heat and simmer 10 to 12 minutes or until potatoes are tender. Drain; set aside.

In large skillet, heat 1 tablespoon oil over medium-high heat until hot. Add cumin seeds; cook and stir 15 seconds or until fragrant. Add onion and ginger; cook 5 minutes or until onion is golden, stirring occasionally. Reduce heat to medium; add potatoes, cilantro, ground coriander, garam masala and remaining 3/4 teaspoon salt. Cook an additional 5 minutes, stirring and mashing potatoes with a spoon or spatula while cooking. Cool.

In a small bowl, mix flour and 3/4 cup water until smooth. Using a pastry brush or fingertip, brush flour mixture along straight edge of 1 tortilla half. Roll tortilla to form a cone, with point of cone along cut edge of tortilla. Press edges gently to seal. Fill cone with 1 rounded tablespoon potato mixture; press down gently. Fold seamed flap over the potatoes brush with additional flour mixture. Fold down remaining flap onto seamed flap to form a triangular shaped samosa; press gently to seal. Repeat with remaining ingredients. Using deep-frying thermometer, slowly heat 2 inches oil in heavy saucepan to 350 degrees F. Fry samosas, a few at a time, 4 to 6 minutes or until golden, turning once. Drain well on baking pan lined with paper towels. Serve warm.

*Garam masala is an Indian spice mixture and can be found in the spice section of some supermarkets.

*Samosas may be shaped up to 1 day before frying; cover and refrigerate.

Recipe and Photo Courtesy of The United States Potato Board and Chef Sanjiv Dhar of Kabob & Curry in Providence, RI.