Take a mixing bowl, add wheat, maida and rice flour. Add carom seeds and salt and mix well.

Add oil and mix it well with the flour without adding water. The dough should hold a shape.

Now slowly slowly add the water n knead into a soft dough. Cover it with clean wet cloth n rest for 30 mins.

Now for dry masala, heat a pan and dry roast coriander and fennel seeds, black pepper and cloves. Once it becomes aromatic turn off the gas and cursh it.

Now for aloo masala, heat oil in a pan, add cumin seeds, asafetida and green chilly. Now add boiled greens peas and potatoes.

Add prepared dry roast masala, cumin powder, red chilly powder, chaat masala, black salt and salt. Mix well. Garnish it with coriander and transfer it in a plate. Now once again knead the dough, take a small lemon size dough roll it into a dry maida.

Roll it into a thin chapati. Spread the masala all over the chapati and roll it.

Stick the edges using a water. Roll it properly.

Cut it into a 1 inch long pieces. Similarly cut all the pieces.

Slightly press the samosa pinwheel roll and dab it into a cornflour.

Heat oil into a pan, one by one drop the pinwheel rolls in the oil. Fry till it becomes brown and crispy. Take out on an absorbent paper.

Serve hot with ketchup, coriander or tamarind chutney.