Samosa crust
Combine all the ingredients in a bowl, using warm water and knead a semi-stiff dough. Cover with a samp muslin cloth and keep aside for 20 minutes.

Divide the dough into equal size balls and keep aside.

Samosa filling
Heat the oil in a pan add the cumin seeds, mustard seeds amd fennel seeds when it splutters add the boiled peas and fry for 2 minutes on medium flame

Add the ginger-garlic paste, turmeric powder and sauté for 30 seconds on high flame.

Add all the powdered masala, garam masala, sabji masala, salt and mashed potatoes and cook very nicely till it becomes dry.

Add the coriander leaves, mix well. Keep aside.

How to proceed
Roll out the dough into a small thin round poori, cut it into half, make a cone of the half chapati and add the filling into it and seal the edges it with the help of water

Repeat the same procedure with the remaining dough and the filling to get more samosas.

Heat the oil in a kadhai and deep-fry the samosas on a low flame till golden brown from all the sides.

Serve hot with green chutney or imli ki chutney