To make samosa dough, In a mixing bowl, add maida, salt, Ajwain, and oil, mix and combine the ingredients very well,

Add water as required to knead the semi-stiff dough, cover it with a damp cloth and rest it for at least 10 minutes.

After the rest knead once again and further divide it into small equal dough balls, cover this too with a damp cloth and rest it for a while.

In a pan, add oil, jeera, and saunf, ginger garlic paste, and green chili paste, and continue to sauté for a minute.

Now lower the flame and add coriander powder, garam masala, amchur powder, and red chili powder. Mix well.

Add the boiled and mashed potatoes, green peas, and salt. Mix well and cook until the moisture in the potatoes evaporates, this will take about 5-6 minutes.

Switch off the flame and add coriander leaves. mix well. keep aside the filling and allow it to cool down.

take a dough ball, flatten the dough balls with a rolling pin into a thin and bigger size chapati, divide into two halves by cutting it from the center, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly.

Fill the cone-shaped cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal the samosa and make a slit at its backside.

Heat oil on low-medium heat, and deep fry the samosa until they turn crisp and golden brown.

Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices and cook them briefly without burning.

Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.

Now add, chopped khajoor, grated gud, black slat, and salt to taste, mix well to dissolve the gud, cover, and cook on a medium flame for 15-20 minutes.

Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.

Use a sieve and strain the chutney, allow it to cool down.

Sweet tamarind-date chutney is ready.

In a mixture jar, spicy green chili, less spicy green chili, coriander leaves, mint leaves, curry leaves, black salt, ginger, roasted chana dal, salt, lemon juice, some ice cubes, and little water.

Grind it into a smooth paste. Green chutney is ready.

On a plate, break samosa and then spread green chutney and tamarind chutney on top.

Serve immediately bihari samosa.