First of all, boil the potatoes and when they cool, let them cool in the fridge for an hour, so that the potatoes do not become mushy and become crispy. Put the potatoes in the fridge and prepare the spices and roast cumin, pepper, whole coriander, fennel, these things on a low heat and when they smell good, after they cool down, grind them into a fine powder. After that, ginger is the main ingredient of this samosa, grate it and take dry mint leaves and amchur powder,

And if you have green coriander, lemon and dried mint powder, then it will taste very good.Now take the potatoes out of the freezer and chop them finely or grate them with a large grater. Now put 2 tbsp oil in a pan and add 8/10 cumin seeds. When the cumin seeds turn slightly pink, add ginger paste and chopped potatoes. Now add the spices we have prepared and the mint leaves, grind them with your hands and if you have it, add the powder as per the recipe. Adand salt and let the

Potatoes cook on low flame until they become crispy. When the potatoes become nicely crispy, take the spices out in a bowl and let it cool.

Now take a bowl of flour and add salt, ajwain and 3 tbsp oil to it and knead the dough with a little cold water i.e. water in the fridge and let it rest for 5 minutes. Now take a dough and make a roti out of it and cut it in the middle and give it a triangle shape like a samosa. And do all the samosas in this way.

For frying, put oil in a pan and fry on low heat. When it turns pink and crispy, remove it and serve it with its sweet and sour chutney. Mix the chutney with lime and tamarind to make it very thin and serve.