To begin with, an a bowl, add white flour and salt, mix well.  Then add 7 tablespoons of oil and start mixing the dough with the help of fingers. Mix the flour mixture until crumbly.

Then, add few tablespoons of water to the flour mixture and start kneading the dough. Do not add too much water at a time.  Knead it well to form a stiff dough.

Then, cover the dough with a damp cloth and keep it aside for 45 minutes.

Once the dough rests weel, then give a knead and divide the dough into a small lemon sized balls. We will need one dough ball for making the string of the potlis. So, its like if we are making 18 samosas then we need to make 19 balls, where the 16th ball will be bigger sized ball. So, divide the dough accordingly.

First, start with heating the oil In a pan. While the oil heats, add cumin seeds, fennel seeds and allow it to crackle.

Now, add ginger, chopped green chillies and fry for another few seconds.

Then, add onions and fry until translucent.

Once the onions tunrs soft and pink, add cabbage, peas, beans, carrot and capsicum. Saute everything well for 2 minutes

After that, add corn and saute for another minute

Then, add roasted coriander seeds, red chili flakes, dry mango powder, garam masala, salt, mix weel. Cook for another minute

Finally, add mashed potatoes and mix well.

Then, take it off the heat and add kasuri methi and coriander seeds, mix well

Allow it to cool completely, samosa filling is ready.

The dough has been divided into small balls, similarly, divide the stuffing for all the lemon sized balls made except one.

Now take a ball, roll it out into a thin disc of about 4 to 5 inches.

Then, take a stuffing portion and place it in the center of the rolled disc.

Now brush the edge of the disc with water.

Then, bring the edges together to form a potli (like a money bag).

Gently, press and seal the potli well taking care of the stuffing to be secured well within. Repeat the same for all the potlis.

Now, take the extra dough ball and roll it out into a thin disc. Cut it into thin strips of 5 to 6 mm width.

Take one strip, brush it with water and carefully tie around the neck of the potli. Gently, press to secure the potlis. Repeat the same for all the potlis.

Now, heat enough oil in a deep pan or kadhai.  Oil should be just warm.

Gently, slide in the potlis and fry them until brown and crisp. Be careful while frying them. AFter the potlis are put into the oil, leave it undisturbed for few minutes to avoid the breaking of the strings. The frying procedure for each batch will take about atleast 25-30 minutes. Maintain low heat through out while frying the potlis.

Once vegetable samosa is brown and crisp, take them out onto a paper towel. Potli samosa is ready to be served.