In a mixing bowl, add wheat flour, ajwain, salt, and oil.  Mix well and add water gradually and knead a tight and smooth dough.

Cover and rest the dough for 20-25 minutes.

Heat the oil in a pan on medium heat and add hing and cumin seeds. Sauté for a minute.

Now add ginger, and green chili paste and sauté it.

Then add boiled green peas and mix well.

Now add red chili powder, coriander powder, cumin powder, dry mango powder, fennel seeds powder, Kasuri methi, garam masala, and sugar. Mix well.

Add mashed potatoes and salt. Mix well with the masala.

Finally, add some coriander leaves and mix well. The stuffing is ready.

Make a small size stuffing roll. Keep it aside.

Knead the dough one more time to make it smooth, divide it into equal portions, make smooth balls and flatten it between your palms to make the discs.

Roll bigger size puri. Cut the edges and make a square shape.

Divided into two equal parts and place the stuffing roll on one end. slowly roll the dough very tightly, making sure there are no gaps.

In a bowl, add maida and water. make a thin slurry of flour.

Deep prepared ball into slurry and coat it from the sides.

heat the oil on medium heat, and deep fry the rolls on medium-low flame. Fry till they turn golden brown and crisp.

Drain the aloo roll on the tissue paper to remove excess oil.

Serve aloo roll samosa with tomato ketchup enjoy with a cup of tea.