Samosa

In a large bowl, combine all-purpose flour, ajwain, and 1/2 tsp salt. Add ghee or oil and mix until the mixture resembles breadcrumbs. Gradually add water, kneading until a firm, smooth dough forms. Cover and let it rest for at least 20 minutes.

Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and saute until translucent. Then add ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add boiled and mashed potatoes, green peas, coriander powder, red chili powder, turmeric powder, garam masala, amchur (if using), and salt to taste. Mix well and cook for 5-7 minutes, mashing occasionally, until all flavors are well combined and moisture evaporates. Stir in fresh coriander leaves and let the filling cool completely.

Divide the dough into equal small balls. Roll each ball into an oval shape, then cut it in half to create two semi-circles. Take one semi-circle, wet the straight edge 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 cone. Wet the edges of the open end of the cone and pleat one side while pressing the other side against it to form a triangular shape. Ensure the Samosa is tightly sealed to prevent the filling from coming out during frying.

Heat enough oil in a deep pan or wok over medium-low heat. Once the oil is moderately hot (not smoking), carefully place the Samosas in batches, ensuring not to overcrowd the pan. Fry on low to medium heat for 10-15 minutes, turning occasionally, until they are golden brown and crispy on all sides. Drain on paper towels.

Serve the hot and crispy Pakistani Samosas immediately with mint chutney, tamarind chutney, or ketchup. Enjoy this delightful appetizer!