To make the Potato Stuffing:

1. Heat oil in a large pan. Add cumin seeds, coriander seeds, and fennel seeds. Sauté on low flame until the spices turn aromatic.
   
2. Add green chillies, ginger and peas (if using). Sauté for 2 minutes.
   
3. Add salt, chilli powder, turmeric, coriander powder, cumin powder, garam masala, amchur and black pepper.
   
4. Sauté on low flame until the spices turn aromatic.
   
5. Add the mashed boiled potatoes and mix well until everything is well combined.
   
6. Cook for a few minutes then add fresh coriander leaves and mix well.
   
7. Potato stuffing is ready. Keep aside.

Making the Slurry:

1. In a small bowl, take Wheafree Maida Replacer, and Wheafree Cornflour.
   
2. Add warm water and mix into a smooth lump-free slurry.

Folding the Samosas:

1. Take a slice of Wheafree Sandwich Bread.
   
2. Lightly moisten your palms and apply to both sides of the bread.
   
3. Trim the edges off the bread, then roll out the pieces and flatten them into sheets.
4. Cut the bread diagonally, spread the slurry along the edges, and fold the bread to form a cone.
5. Stuff the cone with the potato filling. Spread the slurry on the remaining edges of the bread. Seal and enclose by lightly pinching the edges.
6. Heat the oil in a deep-bottomed pan or deep fryer and fry the samosas over medium heat.
7. Stir occasionally and fry the samosa until it turns golden and crisp.
8. Serve hot with gluten free tomato sauce or tamarind chutney.