First, take a flour in a bowl.

Add celery, Dalda ghee and salt to it and mix it well.

Mixing Dada ghee does not come in bubbles in the outer layer and the crust becomes crispy.

Now add a little warm water to it and prepare a hard dough.

Keep it covered for half an hour and by that time we will prepare the filling.

For a filling, take 2-3 tablespoons of oil in a pan and it will heated.

Now add cumin seeds and standing coriander and fry a little.

Now fry the peanut grains in it.

Now add a chopped green chilli and peas and fry them lightly.

Now add the grated dry red chilli and Mango powder and mix it well.

Add sweet corn and mix it well in spices.

Now add salt to it, you will put it according to your taste.

Now put boiled potatoes in it, which I have broken into small pieces and press it to mix.

Now add a little asafetida in it and mix it well, it tastes great.

Now add paneer pieces and mix them well.

Now add finely chopped green coriander leaves in the last, then mix them well.

Now switch off the gas and take out the filler in a vessel.

After 1/2 hours, we will check the flour, the dough is well set.

Now take dough ball and roll it well from all sides.

Now cut it into squared shapes and divide it into thin thin strips.

Now, these strips will be transferred in a plate.

Similarly, we will roll another dough and cut it into thin thin strips.

Alternate strips in these strips will now be shifted back and putting the water on the next strips and stick the strips placed in the plate above it.

Now put water on it and stick the rear strips over it.
Similarly, we will lift the Alternate strips and put the strips in the plate above it and apply it well.

Keeping all the strips in the water is to stick well, so that when open, do not open.
The mat is ready, now it will cut it in round shape with the help of a lid.

Now with the help of a knife it will divide into 2 equal parts.

Now in one part, put a little water on the edges and it will shape the angle. All sides have to stick well.

Now fill the stuffing in it and press it lightly.
Now paste the water well on it's edges, so that the samosa is not open while frying.

In this way we will prepare all samosas.

Now fry them, for this, will heat oil in a bowl and put a piece of flour in it and the oil will check whether it is right to fry samosa or not.

The bubbles are coming up.drop a piece of dough in oil and it has come up in the embroidery. That is, the oil is hot to fry the samosas.

Now put samosas in it and slow down the heat of gas.

To make Samosa crispy, we need to fry on a low flame.

It will be rolling back in between.
Samosas have become fried, now they will take them out in a plate.

Now serve them with green coriander sauce and tomato sauce.

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