Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well.

2- Add the oil and then start mixing with your fingers.

3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.

4- Once incorporated, the mixture resembles crumbs.

Boil potatoes until done.

8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

10- Peel the skin and them mash the potatoes. Set aside.

11- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal part
Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out. Roll one dough ball into a circle-oval kind of shape,

Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.

Serve with catch up