In a mixing bowl combine maida, sooji, oil and salt, mix them well with your fingers, until becomes crumbly

Then by adding water little by little knead a medium tight dough

Cover the dough and let it rest for half an hour

In the meantime prepare the stuffing, heat oil in a kadhai and add heeng and jeera

Let the jeera splutter, then add ginger and green chillies, roast them for one minute on low heat

Now add red chilli powder, crushed coriander seeds, mix well and roast for few seconds

Now add the boiled and mashed potatoes to the roasted masala, mix nicely

Roast the potatoes for 7 - 8 minutes, until the good aroma comes out, otherwise it will not taste good

Then add peas, salt, amchur powder and garam masala, mix well and roast further for 2 - 3 minutes, the stuffing is ready

Now uncover the dough knead again, make medium sized balls from the dough

In the meantime heat oil in a kadai, for deep frying, first on high flame then make the flame low

Now take one ball and roll it into a medium thin roti, cut the roti into two parts, like half moon

Now apply some water on the plain side of the half moon and fold it into a cone, stick the ends properly

Now fill the stuffing in the open cone and again apply some water on the edges and seal it nicely by pressing it with your fingers, giving it the shape of a samosa

Fill the enough stuffing in the samosas so that it comes in every bite

In this way prepare 5 - 6 samosas and slowly slide them in the hot oil, one by one

Fry them, by turning them at regular intervals, until becomes light brown and crispy

When they are properly fried, then take them out on an absorbant paper

In this way make all the samosas

Arrange them in a serving platter and serve hot with tomato sauce, green chutney or any other chutney of your choice