First we will make filling. Put a pan on medium flam and add 2 tsp oil in it. Once the oil is hot enough, and cumin sheeds and allow them to crackle.

Now all whole coriander seeds, ginger and green chilli. Saute for a minute and then add chooped cashews and raisins. Boiled and mashed potato,cumin powder, coriander powder, garammasala powder, red chilli powder, salt according to taste, kasoori methi leaves, coriander leaves. Mix well and saute for 2 minutes. our stuffing is ready

Now to prepair dough- take a mixing bowl and combine all- purpose flour along with carmon seeds and salt.mix and then add ghee and start kneading by adding a little water at time. Ensure that you add water gradually and make a firm dough. A soft dough will not make your samosas crispy. Cover the dough with a damp muslin cloth and keep aside for about half a hour.

Once done, roll out few small- sized balls from the dough. flatten them further with the help of your plams and then with rolling pin. Give them a round shape and cut in half. Now dip your hand in water. Fold the edges of the semi-circle in over to give it a cone shape

Take the filling with the help ofa spoon and stuff it in the cone. Seal the ends property by pressing the edges lightly with your fingers. Then heat oil in a pan and deep fry the samosas on low heat until they turn golden brown and crispy. Serve with tomato ketchup & green chutney..samosas is ready to eat