First, add salt and oil to the flour and mix to make a shortening. Then, knead the dough with lukewarm water. The dough should be stiffer than regular roti dough. Apply a little oil on top and cover with a damp cloth. The dough will set in 30 minutes. I did not add carom seeds to the flour, but you can add carom seeds or nigella seeds as per your preference.

Peel and mash or grate the boiled potatoes. Then, mix 1 tablespoon of flour with 5-6 tablespoons of water to make a slurry. This will be used to stick the mat samosa.

Mix all the spices and salt into the mashed potatoes. Heat a pan on the stove, add a tablespoon of cooking oil, and then add asafoetida. Add green chili and ginger and sauté for about 10 seconds. Now add the potato mixture and roast for 3 to 4 minutes, then add cilantro and turn off the heat.

The samosa filling is ready. Now smooth the dough once more. Break off a large piece of dough and roll it into a large oval shape using a rolling pin. Cut it into a rectangle shape as shown in the picture.

Using a knife, cut it into equal parts from the middle. Place the cut layers one over the other in a plus (+) shape and apply the flour slurry in the middle to stick them together. Then place the potato filling in the center.

As shown in the picture, cover the potato filling from two sides and stick them together. Now, cut thin strips from the remaining two sides. Apply a little slurry on the cut strips and stick one strip from the top and another from the other side. Stick all the strips like a mat.

Prepare all the mat samosas using this process. Now, heat oil in a pan and fry the samosas on low to medium heat until golden brown. Since this samosa has four layers of dough, fry it on low heat so that the inner cover cooks well.

After frying all the mat samosas, place them on a napkin paper.

Hot mat/chatai samosas are ready.

Serve the mat samosas with green tangy chutney and sweet chutney and enjoy the attractive mat/chatai samosas.