Paneer Samosa - Popular street food - Popular Indian Snack - Perfect Tea time snack

My kids love samosa. Whenever we have food in Indian restaurant they will order Samosa. However my 2nd one is not a big fan of peas. . But most of them from restaurant has peas. I have to remove it before I give it to him. I have posted some basic one before. This weekend they were requesting me to do Paneer Samosa. So here you go with the recipe
For the crust:
All-purpose Flour / Maida – 3 cups
Salt – 3/4 tsp
Cumin seeds – 1/4 tsp
Oil – 2 Tbsp
Water – 1/4 cup + 2 Tbsp
For the filling:
Potatoes – 4 medium size (Peel the skin and cook together with mixed vegetables)
Mixed vegetables (Carrot, Beans) - 2 Cups
grated Paneer - 1 cup
Salt – to taste
Turmeric Powder – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tablespoon chopped finely
Onion  – 1 (chopped finely)
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Green Chillies – 7-8 per your spice level
Garam Masala – 1/2 teaspoon
Oil for deep frying
Cut the vegetable finely. Cook the Potato and mash them Add grated paneer. Add chilli powder, turmeric powder, garam masala and salt. Cook the vegetable with less water. I have cooked it with lid on. Add the cooked vegetable with mashed potato. mix well. Heat the oil and add cumin seeds. let it crackle. Add Onion and ginger and fry till onion is transparent. Add potato and paneer mixture with required salt. Fry for 3-5 mins in low flame. Add coriander leaves and mix well. Keep it aside
In a bowl, mix flour, Salt, oil and Cumin seeds. Knead into a smooth firm dough. Keep it aside for 30 mins. Divide Dough into small portions (slightly bigger than a golf ball).Roll out each portion into a thin oval shape.Cut the oval down the center to make two semi-ovals. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
Heat oil in deep pan. when it is hot add samosas and deep fry until golden. Leave it in kitchen tissue to drain the excess oil. 
Serve hot