In a bowl add flour, ajwain, salt and ghee.

Mix all the ingredients thoroughly.

Add water and knead into tight dough. Cover and rest aside for 30 minutes.

In a bowl mix cube boiled potatoes and peas.

Dry roast cinnamon, cardamom, peppercorns, shahi jeera, cumin seeds, coriander seeds until aromat.

On cooling, add aamchur powder and grind mixture to powder and keep it aside.

Heat oil in a pan, add jeera and crackle them.

Add ginger, green chilies and mix well. Saute for 1 min.

Now add red chilli powder, hing and ground spice powders. Mix well over low heat for 1-2 minutes.

Add cubed potatoes and peas. Mix well for 2-3 minutes. Switch off the heat and allow it to cool.

Add cubed potatoes and peas. Mix well for 2-3 minutes. Switch off the heat and allow to cool.

Knead dough lightly. Divide dough into equal portions.Dust surface with flour and roll into small roti neither thick not thin.

Cut the roti/circle from centre in 2 halves. Apply water all over the edges.

Fold the roti from centre to form cone. Add small amount of potato filling. Now seal edges tightly. There should be no cracks.

Prepare all samosas in similar manner and keep it covered to prevent it from drying.

Heat oil for frying. Deep fry samosas until golden brown over low heat. If you cook on medium or high heat, it will not turn out right.

Drain excess oil with a tissue paper. Slit few green chillies and fry them until blister appears. Sprinkle salt and little chat masala on top of the chillies. This is an optional step.

Serve hot samosas with chutney or sauce or green chilies or with cup of tea.