Roast the whole coriander seeds, cumin seeds and saunf in a nonstick pan. In a mortar & pestle coarsely grind the roasted seeds and set aside.
In a pressure cooker boil the potatoes for 3 whistles on high heat. Cool, peel and coarsely break the potatoes.
Chop the ginger and green chillies and set aside.
In a wok heat 1 Tbsp ghee add the chopped ginger and green chillies and fry for a minute. Add the potatoes and stir. Add the coarsely grounded powder, asafoetida, black pepper powder, turmeric powder, red chilli powder, aamchur powder, salt and mix well with the potatoes on low heat. Cover for 4-5 mins. Let the potatoes overcook a little. Stir and set aside. Refrigerate the samosa filling.
In a bowl add Maida, ghee, salt, ajwain and chilled water to make the dough. The dough should be tight. Cover with a clean cloth for 15 mins and refrigerate.
Make balls and with a rolling pin make the samosa cover. Cut into halves. Fold one half and join the ends with water. Put the filling and then fold the edges with water. The samosas should sit well on the counter.
In a wok heat oil and keep it low to medium flame. Add the samosas and deep fry. Ensure the edges are well fried.
Make a pudina yoghurt dip in a blender and add it to the yoghurt to enjoy.
Plate and enjoy.
