To make samosa stuffing, In a pan, add oil, jeera, hing, fennel seeds, coriander seeds, ginger garlic paste, green chili paste, and continue to sauté for a minute.
Add the boiled and mashed potatoes and mix well.
Then add red chili powder, coriander powder, salt, amchur powder, and garam masala. mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.
For samosa, cut the roti into 4 parts by cutting a cross Or you can shape samosa from a long shaped patti also.
Prepare Maida slurry by mixing 2 Tbsp Maida with ¼ cup of water.
Now apply a light layer of slurry on the outer side of patti (arc shape).
Fold the edges and prepare a cone. Lightly press the edges so it seals and then fills the cone with stuffing. Handle the cone with light hands so it doesn't break.
Apply a little layer of maida slurry on the top edges and seal the samosa.
Prepare the remaining samosa in the same way.
Or for the samosa patti folding technique, please refer to the video.
For samosa frying, heat oil in pan; reduce the flame to medium and fry samosas in batches of 5-6.
Once samosas are golden brown take them out into the wire rack.
Fry all samosa in the same way and keep it aside.