For the dough: In a bowl take maida. Add salt and oil to it. Mix well. When you take flour in your hands and press it, the flour must be tightly packed.

Add water and knead into a medium stiff dough. Cover and let it rest for half an hour.

For the stuffing: Boil the potatoes in a pressure cooker for 3 whistles. Peel the skin and then mash them.

In a kadai heat oil. Add asafetida, and mustard seeds. Let the seeds crackle. Add cumin seeds, fennel seeds powder, ginger, green chili, black peppercorn, and cloves. Fry for a few seconds.

Add onions and fry till translucent.

Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.

Add the mashed potatoes and mix well. Switch off the flame.

Take one ball and roll it into a circle of 1 mm thickness.

Cut into half and apply water on both the cut sides.

Take one part and fold as shown in the shape of a cone.

Fill it with the stuffing. Apply water on the edges and seal the samosa.

Heat oil in a kadai. When the oil is moderately hot slide in the samosa. Let it fry on slow flame. Flip when it turns golden brown in color. Let fry from the other side also.