For samosa sheet dough:-
Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta.
add ¼ tsp ajwain, ½ tsp salt and mix well...
now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make samosa flaky.
crumble and mix well making sure the dough holds shape.
add ½ water and start to knead the dough.
knead to tight dough adding water as required...

To make samosa filling:- Heating oil in the pan
Add cumin seeds, chopped ginger, green chilli and coriander. Stir fry for a minute and add a tablespoon of water if it starts to burn.
Now add coriander powder and Pani Puri masala to the pan, stir to mix it.
Season it with salt and red chilli and add boiled potatoes. Mix it well and keep this filling aside to cool....

When filling is cold, place 1 spoon of aloo filling on to a samosa sheet.
Fold the samosa sheet..

Pinch a ball sized dough and grease with oil.
roll the dough into oval shape.
now cut it horizontally, diving into 2 equal portions using a knife.
grease with water and make cone.

Stuff 1 tbsp of prepared samosa masala into the cone.
grease little water on the edges.
close and seal tightly by pressing firmly.

Deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.
stir occasionally, frying the samosa on low flame for at least 15 minutes.
Once the aloo samosa turns golden and crisp drain off over kitchen paper.

Finally Enjoy aloo samosa with green chutney and tamarind chutney