Samosa Dough
2 cups all-purpose flour
1 tsp ajwain (carom seeds)
1/4 tsp salt
4 tbsp + 1 tsp oil
water, to knead the dough, around 6 tablespoons

Samosa Filling
3-4 medium potatoes
2 tbsp oil
1 tsp. cumin seeds
1 tsp. fennel seeds
2 tsp. roasted crushed coriander seeds
1 tsp. finely chopped ginger
1 green chili, chopped
1/4 tsp hing (asafoetida)
1/2 cup fresh or frozen green peas, frozen peas can be soaked in warm water for 10-15 minutes before using.
1 tsp. coriander powder
1/2 tsp. garam masala
1/2 tsp. amchur (dried mango powder)
1/4 tsp. red chili powder
salt to taste

Make the potato filling:
Boil potatoes until done.
Peel the skin & mash the potatoes. Set aside.

Heat 2 tbsp of oil in a pan on medium heat, once the oil is hot, add the cumin seeds, fennel seeds & crushed roasted coriander seeds then add the chopped ginger, green chili & hing. Cook for a sec. then add the green peas to the pan first & cook for 2 mins. as potatoes are boiled/cooked already. After 2 minutes add mashed potatoes in it & mix & mash everything together.

Add the coriander powder, garam masala, amchur, red chili powder & salt, mix to combine. Once it's all well mixed, remove the pan from heat & let the filling cool down a bit.

Shape & fry the Samosa:
Once the dough has rested, give it a quick knead, make the small dough balls. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter & then cut from the center into two parts. Take one part & apply water on the straight edge/side, or you can mix some flour with water so that it forms a nice glue. Now bring the two ends of the straight edge together & make them to form a cone. Fill it with the cooked potato, around 1 to 2 tbsp don't overfill it.
Now again apply water all around the circumference of the cone as you have to seal it. Then pinch the edges & seal the samosa. Samosa is now ready. Repeat the process with remaining dough.

Now heat oil in a kadhai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready.

Deep fry the shaped samosas into the oil.

Fry on low heat. After around 10-12 minutes, the samosa will become firm & light brown in color. At this point, increase the heat to medium & fry until it gets nicely browned.