Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well. Add the oil/desi ghee and then start mixing with your fingers.
Rub the flour with the oil until the oil is well incorporated in all of the flour. Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
Now, start adding water, little by little and mix to form a stiff dough. Cover the dough with a moist cloth and let it rest for 40 minutes.
Make the filling l, firstly boil the potatoes until done. Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds, crushed ginger.
Let the seeds sizzle for few seconds and then add the chopped ginger, green chilli and hing. Cook for 1 minute. Add chopped cashew and green peas to the pan. Add little bit of salt. Cover at least 5min in low flame's. After that add boiled and mashed potatoes.
Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas. Add the coriander powder, garam masala, amchur, red chilli powder, chilli flakes and salt.
Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.
Shape & fry samosa, Once the dough has rested, give it a quick knead. Then divide the dough into 4 equal parts. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue. Pinch the pointed ends to make it a perfect cone shape.
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa. Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate.
Now pinch the edges and seal the samosa. Your samosa is now ready. Repeat with remaining dough.
Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour. At this point, increase the heat to medium and fry until it gets nicely browned.
Enjoy hot samosas with green chutney or sweet tamarind chutney.
