Sieve maida and add salt and melted ghee or oil. Mix well. Add just enough water to collect and make stiff dough. Do not knead the dough too much. Keep aside, covered for 20–30 minutes.

Heat a little desi ghee in a pan and add jeera (cumin seeds). Let it turn brown. Add coriander seeds and dry red chillies. Sauté for 30 seconds. In a bowl pour out the dry masalas and add 1–2 tbsp water. Add the peas and boiled potatoes. Mix well and add coriander leaves. Remove from flame and let it cool.

Take marble-size balls of the dough and roll into a thin chapatti. Cut into two halves. Apply water on edges and fold it like a cone. Fill with potato mixture and close the top by applying extra water. Keep aside.

Pre-heat Air Fryer for 5 minutes. Arrange the samosas in the fry basket and brush it properly. Keep the Air Fryer at 160°C for 20 minutes and then at 180°C for 10–15 minutes to bring desired colour. Serve hot with green or tamarind chutney.