Take refined flour, add ghee to it, Also add salt or to taste, carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough. Cover and keep the dough aside for 20 to 25 minutes to set.

To prepare stuffing for the samosa take Sev bhujiya and add it to the mixer jar. Also fennel seeds powder, coriander powder, red chilli powder, salt as required. Grind all ingredients coarsely. Take out the mixture in a bowl.Add whole rasins to the mixture, you can cut them if desired.

Mix all ingredients till they blend well. Stuffing is ready.Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.Lift a part and place it over your palm like this.

Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Place stuffing as much as they fit in the cone.Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.After 20 minutes, heat some oil in a wok.

When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in colour. Fry all samosas likewise.

Turn off the flame once samosas are ready. Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.