For the Filling:

First, prepare the filling. Boil, peel and mash the potatoes, leaving a few lumps (DO NOT mash it very smooth).

Heat the oil, then add the cumin and fennel seeds. Let them splutter then add the curry leaves and the chopped onion. Fry for a couple of minutes, then add the ginger and garlic pastes. Fry for a minute then add the red chilli powder, crushed coriander, turmeric, garam masala and salt.

Then add the potatoes & red chilli flakes. Squeeze in the lemon juice, then add the chopped coriander and green chilies. 

Mix and the filling is done. Set it aside and let it cool down.

For Preparing The Dough Wraps

Add the oil, ajwain, baking soda and salt into the flour. Rub together until the flour becomes crumbly, then slowly add the warm water while kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and set aside for about 15 minutes.

Divide the dough into 6 balls. Roll each one out to a thin small oblong roti, and divide each roti in half in the shape of a semi circle

Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers. Add the filling into it

Put water on the inner edges of the filled cone, give the longer side a fold (This fold acts like the back bone of the samosa and helps it to sit on the surface).Press and seal the top opening shut with water

The making of the backbone fold and sealing of the samosa

Summary of the different folds a samosa goes through..

Proceed with all the remaining dough, you will end up with 12 samosa

I cooked these two ways as well.. the conventional deep frying and the new air frying…

Deep Fried

Fry on medium heat, until very nicely browned and crispy.

Cooking Method : Air Fried

Place the samosas in the air fryer and cook at 180 degrees C for 8-10 minutes. You can totally skip using any oil, but I did spray them (very lightly ) with a cooking spray, so they look nice and golden brown.

Serve with ketchup or any chutneys