Make a dough with maida, soda, dalda (should melt), curd, salt and warm water, and keep it covered for some time (the dough should be little hard).

Boil the potatoes and peas separately.

Now, slightly roast 1/3rd of jeera and coriander seeds. Then powder it. Then powder the spices (cinnamon, cardamom and cloves and pepper). Smash the potatoes mildly and add the powdered ingredients to it.  Leave it aside. 

Now heat 1 tbsp of oil in a khadai and fry the rest 1/3rd jeera. Then add this to the smashed potatoes and peas. Add rest of the masala except ginger, green chilies and coriander leaves to it. Cool on a thali and add the above 3 ingredients. Add salt and the remaining jeera.

Make small balls with the dough and roll out into puris and cut into half. Then fold the dough into a triangle shape. Seal the cut edges with water and fill it with the prepared masala. Now seal the opening and roll the edges. Deep fry in hot oil till it turns out to golden colour. Serve it with chutney.

NOTE: Any chutney could be served along the samosa. The ‘dates chutney’ that is read below, ought to be a better combination.

Roast coriander seeds, chilli and jeera. Powder it. Soak the dates in water and grind it. Squeeze out the tamarind and jaggary juice each measuring ¼ cup. Then mix altogether. Add enough salt to taste. Keep it on fire and boil until it is little thick. Remove it and serve it along with the samosa.