For the samosa cover mix 1 bowl maida, salt as per taste, 1/4th bowl semolina, 3-4 tbsp oil, 1 tsp kalonji, water as per the requirement to make a thick dough. Keep it aside.

For the filling, heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds and let them crackle. Add 1 bowl of the whole lentils and mix well.

Add 1 bowl spinach leaves. One spinach cooks partly add 1 tbsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp turmeric powder, 1 tsp cumin coriander seeds powder, 1 tsp sugar, 1 tsp raw mango powder, salt as per taste. Let the spinach cook. Once cooked, remove from flame and let the filling cool.

Then roll it using a rolling pin keeping the thickness neither thick nor thin. Cut using a cutter through the center of the samosa pastry.

Then make another thin strip from the dough and cut through the center as shown in the picture.

Take a sliced pastry. Place the filling in the center. Keep one thin strip on the filling and seal from all sides using wheat flour and water paste.

Give same number of slanting cuts on both the sides of the filling. Apply wheat flour & water mixture on the cuts.

Pick one strip from the left and place on the sealed filling, then place one from the right. Repeat for all the strips. Give the shape of a tail to the last strip. This will give it a shape of fish.

Once the samosas are ready refrigerate for about 10-15 minutes. Heat oil in a pan. Deep fry the samosas.

Once deep fried, make a small hole using a knife and fix a black peppercorn to make the fisheye. Serve hot with sauce or chutney.