Take a bowl, add maida, salt, hot oil, carrom seeds, crushed black pepper. Mix well. Knead a dough, pour water as required. Dough should be tight. Keep aside for 15 minutes to set.

In a bowl, mess potatoes add salt, sugar, asafoetida, garam masala, turmeric powder, red chili powder, ginger chili paste, aamchur, crushed coriander and fennel seeds. Mix well.

Now add corn flour and rice flour combine well. Take a pan add jeera and curry leaves. Saute chopped coriander. Add potato mixture, combine all together. Turn off gas.

Make equal size of dough balls. Roll a big roti. Spread potato mixture evenly on a roti. Put another roti on it gently press it and roll it a little bit. Cut the ages and make a square roti.

Now make cut off equal squares. Take one square and give a shape to join the two corners of square up and down, and make a mini flower shape.

Make all mini flower shaped samosas. Heat oil in a deep frying pan, fry all samosa in batches on low to medium flame.

Fry until turns crispy and golden brown in colour. Transfer on a kitchen towel to absorb excess oil.

Serve warm samosa with green coriander chutney, tomato ketchup, and mint ginger masala tea.

Enjoy a rainy day of monsoon season with mini flower samosa bites.