For stuffing:Take oil in a pan add 2 tbsp oil add jeera and ginger and green chillies let it saute for some time.

Add sprouts and saute them add peas and dry masalas and cook for some time.

Then add potatoes and cook well till all the spices are mixed well add coriander leaves the stuffing is ready.

Make a paste of maida and little water and keep ready cut the edges of the bread slices and roll with the rolling pin till flat then cut them in to 2 triangles apply the maida slurry on the half side of the slice and fold it to form a cone

Stick both the edges properly with the help of maida paste forming a samosa shape

Stuff with the filling but do not over fill or else the samosa will tear join both the edges and give it the shape of a mini samosa

Heat oil in kadhai and deep fry the samosas carefully till golden brown

A special tip make the samosas and keep them in fridge atleast for half an hour before frying this will firm them and stick the maida properly and there will be no moisture in them so they will be more crisp.