In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt to taste, and 2 tbsp oil. Mix well.

Gradually add water and knead into a medium-soft, smooth dough.

Cover the dough and let it rest for 10 minutes.

Divide the dough into equal-sized balls.

Roll each dough ball as thinly as possible using a rolling pin. Roll all the rotis in the same way.

Apply a thin layer of oil over one rolled roti and place another roti on top. Transfer the layered roti to a hot tawa and cook for just 10 seconds on each side.

Gently separate the two sheets and immediately wrap them in a clean cotton cloth. This keeps the rotis soft and moist, making them easy to fold into samosas. If the rotis become dry, they may crack and won't fold properly.

In a mixing bowl, add 4 medium-sized boiled potatoes and mash them well.

Heat 2 tbsp oil in a tadka pan. Add a pinch of hing, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp coarsely crushed coriander seeds, 3–4 chopped green chilies, 1 tsp ginger paste, and a few curry leaves. Sauté for a minute until fragrant.

Add ½ tsp turmeric powder and mix well.

Pour the tempering over the mashed potatoes. Add salt to taste, 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), and some chopped coriander leaves. Mix everything well.

The spicy and chatpata potato stuffing is ready.

Cut each samosa sheet into 4 equal pieces. Keep the remaining sheets covered with a cotton cloth to prevent them from drying out.

Apply maida slurry along one edge, bring the two ends together, and seal them to form a cone.

Fill the cone with the prepared potato stuffing and press it gently.

Apply more maida slurry to the open edges and seal the samosa tightly. Prepare the remaining samosas in the same way.

Heat oil in a pan. Add the prepared samosas and fry them over medium heat until they turn golden brown and crispy on all sides.

Serve the hot and crispy Roti Samosas with tomato ketchup or green chutney.