In a bowl add 2 cups of maida add ajwain and mix well. Then add salt as per taste mix it well. Then add ghee 4 tbsp combine it well then add water little by little. Knead it well. The consistency of the dough is tight. Let it rest for 30 mins. Covers it with a wet cloth. Boil potatoes for 2 whistle don,t overcook the potatoes. Mash it well with hand. Heat a pan add 1 tbsp of ghee splutter cumin seeds and then saute chopped ginger and crushed coriander seed. Saute for a while.

Then add mashed potatoes, boiled green peas mix well then add all the spices and salt combine well. Add few mint leaves chopped, remove from the flame. After 30 minutes the dough is ready knead it slightly and make balls. Cover the remaining dough using a wet cloth. Flatten the balls, it must be slightly oval in shape.Dont make a thin sheet. It must be slightly thick. Cut into halves. Grease with water along one side make a cone shape, fill the potato filling. Press it well then cover the sheet.

Punjabi samosa is done let's fry them. Heat a kadhai pour oil. Oil must not be hot while adding samosa. Cook for 10 minutes over a low flame. Transfer it to a plate once both sides turns golden.