Take maida in a bowl
Add salt, ajwain and 2 tbsp oil to it
Rub in between your palms to get a biscuit type texture.

Try holding the dough in your fist. If you feel it’s binding then add water gradually and start kneading a tight dough, other yard little more oil and rub again.
Once done keep it covered for 30 minutes.

Take a pan and add ghee
When it’s hot add all chopped nuts and dates
Keep stirring to avoid burning

When they’re roasted add sugar so that they all get caramelized.

Now switch off the heat and let them cool down.

Pinch little dough

Shaping the samosa

Pinch a lemon size dough
Roll it on a flat surface like a chapati
Cut it in the middle to make two hemispheres
Now hold one half in the hand making like a cone

Put in the stuffing.

Seal the edges with help of little water
Stuff in the filling and seal the circumference of the samosa
Giving the shape required

For frying

Heat oil in a wok

When it’s hot enough
Slide in the prepared samosas
Make sure heat is on low while frying

Keep turning in between so that it gets fried from all the sides.