Samosa Crispy Potato Pastry

In a large bowl, combine all-purpose flour, ajwain, and salt. Add ghee or oil and rub it into the flour until the mixture resembles breadcrumbs. Gradually add water, kneading to form a firm, smooth dough. Cover with a damp cloth and let it rest for at least 15-20 minutes.

Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add ginger-garlic paste and green chilies, saute for a minute. Add boiled green peas and cook for 2-3 minutes. Stir in coriander powder, turmeric powder, red chili powder, garam masala, and amchur. Cook for another minute until fragrant.

Add the coarsely mashed potatoes to the spice mixture. Season with salt to taste and mix well, ensuring all spices are evenly distributed. Cook for 5-7 minutes, stirring occasionally, until the filling is well combined and slightly dry. Stir in fresh coriander leaves and let the filling cool completely.

Divide the dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long. Cut the oval in half lengthwise to form two semi-circles. Take one semi-circle, wet the straight edge lightly with water, and bring the two ends together to form a cone. Press firmly to seal the seam.

Spoon 1-2 tablespoons of the cooled potato filling into the prepared cone. Wet the edges of the open end of the cone. Bring the opposite edges together, forming a pleat on one side to create a triangular shape. Press firmly to seal the samosa completely, ensuring no gaps.

Heat vegetable oil in a deep pan or kadai over medium-low heat. The oil should not be too hot, as this will prevent the samosas from cooking through and achieving a crispy crust. Gently slide 3-4 samosas into the hot oil. Fry them slowly, turning occasionally, until they are golden brown and crispy on all sides, about 10-15 minutes per batch.

Remove the fried samosas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite Indian chutneys like mint chutney, tamarind chutney, or tomato ketchup.