Put maida in a broad vessel. Add salt and butter or oil and make a soft dough using water little by little. Keep aside.
Powder pottukadalai and sugar separately and mix both. In a kadai put the khus khus and fry till it slightly changes its colous. Remove and powder it coarsely. Same Kadai put the coconut gratings and fry till it turns light brown. Add this to the pottukadalai powder along with cardamom powder and khus khus powder. Mix well.
Take a big gooseberry size dough and make a thin round poori. Put one teaspoon pottukadalai mix in the middle. Fold it like half circle. Press the edges by applying little water. You can cut the edges using somas spoon which has a small wheel. If you do not have that spoon, leave it. Or you can use somas or kozhukattai moulds also to make somas. Finish all the dough like this.
Heat oil in a kadai. When it is hot, add two or three samosas and fry in medium heat till it turn light brown.