Sieve the maida and add salt and melted ghee or oil. Rub well to combine, then add just enough water to form a stiff dough. Avoid over-kneading. Cover and rest for 20–30 minutes.

Heat a little olive oil in a pan and add cumin seeds. Let them turn brown, then add coriander seeds and dry red chillies and sauté for 30 seconds. Add garlic, ginger, and green chillies. Mix the dry masalas with 1–2 tbsp water and add to the pan. Add prawns and sauté for 1 minute until slightly pink. Add peas, boiled potatoes, mint, and coriander leaves. Mix well, remove from heat, and let the filling cool.

Take marble-sized portions of dough and roll each into a thin chapatti. Cut into two halves and apply water along the edges. Fold each piece into a cone, fill with the prawn mixture, and seal the top with a little water.

Preheat the Oxy Fryer for 5 minutes. Arrange the samosas in the fry basket and close it properly. Set to 160°C for 20 minutes, then increase to 180°C for 10–15 minutes until they reach the desired golden colour. Serve hot with green or tamarind chutney.