For the dough:

1. Add oil, ghee, ajwain and salt to the flour and mix to make a crumbled mixture.
2. Then add more water little by little, kneading into soft dough (not too soft).
3. Cover with moist cloth, keep aside for 30 minutes.

For the filling:

1. Heat oil in the pan; add cumin seeds followed by ginger.
2. Add the mashed potato, green peas and add all the Masala powders.
3. Give a nice toss until well blended.
4. Now add the lemon juice, add the coriander leaves.
5. Let the mixture cool.

Shaping and filling:

1. Make a thin 5-inch diameter round with some dough. Like we make chapatti.
2. Cut into two halves.
3. Take one semi circle one, join the two corners of the straight line to form a cone.
4. Place a tbsp of filling in the cone and apply little water in the edges and seal it nicely.
5. While you do this parallely heat the oil in deep pan or deep fryer.
6. Add 3 to 4 at a time. Do not fry on high, or the samosa will turn out oily and soggy.
7. Drain on paper Towel.
8. Serve hot with green and tamarind chutneys or tomato ketchup.

Recipe and image: Dishes from My Kitchen