Mash the boiled potatoes in large particles.
Heat a pan with oil, add mustard seeds and let them crackle.
Add green chilies, garlic, ginger and fry for half to 1 minute.
Add green peas and fry for another half to 1 minute.
Add turmeric powder, coriander powder, red chili powder and salt. Fry well for 2-3 minutes.
Add mashed potatoes and mix well.
Fry the stuffing for 5-6 minutes and crush the bigger particles.
Add chopped coriander leaves and Maggi Masala (if using). Mix well.
Let the stuffing cool down and refrigerate for a few hours.
Make the dough by mixing all purpose flour, salt, kalonji, carom seeds and oil or ghee. Knead the dough until it becomes smooth.
Divide the dough into equal parts and make small balls.
Roll out each ball into oval shape and cut it in half.
Fold each half into a cone shape and apply water on the edges.
Stuff each samosa with prepared filling and apply more water on the edges.
Place a big plate in the center of each samosa to give it a perfect shape.
Close the edges of the samosa and press them well.
Heat oil in a pan and fry the samosas until they are light pink.