Instructions

• 1 Make dough: In a bowl, mix maida, ajwain, salt, and oil. Rub until crumbly. Add water gradually and knead into a stiff dough. Cover and rest 30 minutes.
• 2 Prepare filling: Heat 1 tbsp oil in a pan. Add cumin and fennel seeds. Once aromatic, add green chillies and ginger. Stir in peas and cook 2–3 minutes.
• 3 Add mashed potatoes, coriander powder, garam masala, red chilli, amchur, and salt. Mix well. Finish with chopped coriander. Let cool.
• 4 Divide dough into lemon-sized balls. Roll into ovals (6–7 inch). Cut in half.
• 5 Form a cone with one half; seal the edge with water. Fill with 2 tbsp potato mixture. Seal the top firmly to shape a triangular samosa.
• 6 Heat oil on medium-low. Fry samosas in batches until golden and crisp, about 10–12 minutes. Don’t rush; low heat ensures flakiness.
• 7 Drain on paper towels. Serve hot with green chutney, tamarind chutney, or as samosa chaat.