Gather all the ingredients for the dough at one place like atta, sooji, ghee and salt

Combine atta, sooji, ghee and salt in a mixing bowl

Mix them with your gingers, until becomes crumbly

Now by adding warm water, little by little, knead a medium tight dough, cover and keep it for half an hour to rest

In the meantime prepare the stuffing, gather all the ingredients at one place like fresh green peas, ginger green chillies, red chilli powder, dhaniya powder, moori masala, amchur powder, chopped cashews, heeng, jeera and salt

Keep the mashed potatoes also with the other ingredients

Heat oil in a pan, on low heat

Put heeng and jeera

Let it splutter, then add ginger and green chillies

Saute for a minute

Then add green peas and saute for 2 - 3 minutes

Then add red chilli powder and dhaniya powder

Mix well, then add mashed potatoes

Add salt and mix well

Let it roast for 10 minutes on low heat, until a good aroma comes out

Then add chopped cashews, amchur powder and moori masala

Mix them nicely and saute for 2 more minutes, the stuffing is ready

Then make equal sized balls from the dough

Heat oil in a kadai for deep frying, first on high flame, then make the flame medium

Roll out one ball into a long poori

Cut the poori from the center, into two parts, so we get two semi circles

Take one semi circle and apply some water on the plain edges of it and fold one side on to the other

Stick them nicely by giving it a shape of a cone

Now fill some stuffing in the cone, apply some water on the edges

And seal it properly by pressing it, make more samosas like these

Slowly slide the samosas in the hot oil

Fry them on low medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside

When done take them out on an absorbant paper, always fry them in small batches

Arrange them in a serving plate and serve them hot with green chutney, amchur chutney and tomato sauce, garnish with some mint leaves