Samosa

For covering add maida in a bowl add ajwain,salt,ghee and mix it well and add water little by little to make stiff dough cover and keep it for 20,30 minutes.

For stuffing make paste (without adding water) of ginger chilli, coriander seeds,saunf, coriander leaves.

Heat oil in kadai add paste saute add masalas mix it add peas, boiled potato crushed mix it well cook for a while add salt and coriander leaves.

Take dough make balls out of dough roll them cut in half make cone shape or samosa shape fill the stuffing seal it and make remaining balls like this.keep these ready samosas in fridge for half an hour take out.

Heat oil for frying deep fry till golden crisp and serve with sauce and chetney.