Add salt and oil in maida (all purpose flour). Pour water to knead the dough. Knead the dough for 3-4 minutes until it becomes soft. Cover the dough and keep for 20 minutes so that it gets fermented.
Meanwhile prepare stuffing for the samosa.
Preheat a pan with 1-2 tsp oil. Peel the potatoes and mash them finely. Add green chilies, peas in the pan and cook for 2 minutes. Mash the peas as well. Also add mashed potatoes, paneer chunks, cashew nuts, raisins, coriander powder, red chilly powder, salt, garam masala and green coriander in the pan. Cook for 2-3 minutes. Stuffing for the samosas is ready.
Knead the dough more to make it softer. Make small balls out of the dough. 8-10 balls ca be prepared with this much quantity of dough.
Cover the balls with cloth so that they don’t get dried up. Take one ball and roll it. Make sure it doesn’t become much thin. Take the puri in your hand and place 1-1.5 tsp stuffing in the center. Apply little water at the corners of the puri and give it a shape of potli. Seal from all sides very carefully.
Take a pan to heat oil. Place 3-4 samosas or as many as possible at a time and fry them on medium flame till they get golden brown color. Take out the fried samosas in a plate. Like wise prepare and fry all samosas.
Pinning hot potli samasas are ready. Serve with green coriander chutney or tomato sauce.