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

Cover and rest the dough for 30 minutes.

In a mixture jar, add coriander seeds, cumin seeds, fennel seeds, and dry red chilli. Grind it into a coarse powder.

In a pan, add oil, cumin seeds, a pinch of hing, chopped ginger, and green chilli. Sauté for a minute.

Add green peas and chopped cashew. Sauté till it becomes soft.

Then add grinded masala and sauté it on low flame.

Now add boiled and mashed potatoes, salt, amchur powder and garam masala. mix well. Slightly crush the mixture with a masher. Mix well.

Switch off the gas and take out stuffing into a bowl.

Knead the dough once again to make it pliable. Cut it into equal parts.

Roll the ball into an oval shape. Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone.

Fill the cone with dry stuffing.

Seal the round edge again by brushing little water on the edges and seal the samosa firmly.

Then apply little water on the back of the samosa and fold both corners into the inner sides.

Prepare all the samosas in the same way.

Heat oil.Add a bit of dough to check if it rises.

Keep the flame low-medium and Now start adding the samosa, 7-8 at a time.

Fry the samosa on slow to medium flame stirring often for an even golden color.

Remove it from the wire rack.

serve mini samosa with green chutney or tomato sauce.