For dough : take maida in a bowl add oil and crumble them Until it hold a shape. Add carom seeds, salt and water Knead it stiff dough. Leave for 30 - 40 minutes cover with a musk cloth.

Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

In a pan add tsp oil add peas to fry add coriander seeds, green chilli and ginger wait for ginger aroma goes away.

Add boiled mashes potato and add all spices and mix it properly. Add Panner if it's tight otw it start crumbling. You can skip to add Panner at this. this

Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.

Take one part and apply water on the straight edge/side.

Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa. You can add Paneer if it is soft but make sure it should be dry.

Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.

Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others.

Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
Drop the shaped samosas into the oil.

Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.

Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.