Take 1/2 cup warm water in a bowl and dissolve sugar and yeast in it. Rest for 10 minutes, till the yeast proves and the mixture turns foamy.
In a big mixing bowl, take the flours. Make a dent in the middle and add salt, ajwain seeds, olive oil and the yeast mixture.
Mix everything well and knead to make a dough. Knead for another 4 - 5 minutes well, apply oil on the surface of the dough and place in a greased bowl covered with film and allow it to rest for 1 to 2 hours.
Meanwhile, take the boiled potatoes and mash them roughly. Crush the fennel, cloves and coriander seeds roughly (may be with a mortar and pestle). Add this crushed mixture to the oil and fry for few seconds.
Add sliced onions and green chillies and saute till onions turn soft. Throw in the green peas and allow the peas to cook.
Add all the spice powders and salt, on a low flame cook the spices for a minute, sprinkle some water if needed if the mixture becomes dry and starts getting burnt. Then add in the mashed potatoes and mix well. Add the chopped coriander and give a stir.
After 1 1/2 hours the dough should have risen well and doubled in size. Punch and knead back again and make big lemon sized balls.
Roll the ball into a circle (not too thick nor thin) and cut out a perfect circle using a plate (if needed). Then cut the circle into 2 semi circles.
Now fold the semi circles into cone shape, apply some water on the edges for it to stick.
Hold the cone in the hands and fill 2 - 3 tbsp of the potato filling in it and seal the edges, applying some water slightly.
Repeat the same process until you are done with the dough and filling. You should get around 8 to 10 big samosas for the quantity of ingredients mentioned.
Arrange them on a foiled baking tray, brush with some oil and bake in a preheated oven for 25 to 30 minutes at 190- 200 degree Centigrade. Keep an eye on them after 20 minutes, if needed flip them the other way if it is not browned evenly.
Serve hot with choice of ketchup or chutney.