1-Step 1: Making the Dough To make samosa dough, combine 2 cups all-purpose flour, ¾ teaspoon ajwain (carom seeds), ¾ teaspoon salt, and ¼ cup oil or ghee. Mix until the flour resembles breadcrumbs, then gradually add 6 tablespoons water to form a stiff, pliable dough. Let it rest for 25 to 30 minutes so it becomes easy to work with.

2-Step 2: Preparing the Filling For the potato filling, boil and crumble 4 medium potatoes (about 500 grams). In a pan, heat 1 tablespoon oil or ghee and add ¾ teaspoon cumin seeds, 1 tablespoon minced ginger, 1 to 2 chopped green chilies (optional), and a pinch of hing (asafoetida, optional). Sauté briefly, then add ½ cup boiled or frozen green peas and the crumbled potatoes. Stir in ¾ to 1 teaspoon garam masala, ¾ teaspoon Kashmiri red chili powder (adjust to taste), ½ teaspoon cumin powder, ½ teaspoon fennel powder (optional), 4 tablespoons chopped coriander leaves, 1 teaspoon lemon juice (or ½ teaspoon amchur or chaat masala), and ½ teaspoon salt (adjust to taste). Mix well and cool the filling before using.

3-Step 3: Shaping and Frying the Samosas Knead the dough again, divide it into balls, roll each into ovals, and cut into halves. Shape each half into a cone, fill with the potato mixture, and seal the edges with water to form samosas. Heat oil moderately for frying, cook the samosas slowly on low heat for 10 12 minutes to prevent oil absorption, then raise the heat to crisp and brown them. Drain on a wire rack and serve with tamarind chutney, green chutney, or tomato ketchup.