Mix all-purpose flour, ajwain, salt, baking soda, and oil in a mixing bowl.

Add water gradually to form a firm dough.

Knead the dough until smooth and elastic.

Cover the dough with a moist kitchen cloth and let it rest for at least 15 minutes.

Heat oil in a pan.

Add cumin seeds and let them crackle.

Add ginger paste and green chillies and sauté for a minute.

Add finely chopped onions and sauté until translucent.

Add boiled and mashed potatoes and coarsely crushed green peas.

Add turmeric powder, coriander powder, kasuri methi, red chilli powder, amchur powder, garam masala, and salt.

Mix well and sauté for a minute.

Add coriander leaves and mix well.

Switch off the flame and let the filling cool.

Once cooled, add grated cheese and mix well.

Knead the dough lightly again and roll it lengthwise.

Make small round balls (like for puri).

Roll out each ball to about 6 inches in diameter.

Put 1-2 teaspoons of the filling in the center.

Close and shape into a potli (small basket).

Repeat for all dough balls, covering with a kitchen towel to prevent drying.

Preheat the oven to 180°C (350°F).

Brush all potlis with oil on all sides.

Bake for 30-35 minutes, or until golden brown and crisp.

Serve Cheesy Potato Peas Potli with tomato ketchup, Dhaniya Pudina Chutney, or Peanut Chilli Dipping Sauce.