Mix in the bhujiya and onion and grind to a coarse mixture. Keep aside.

In a bowl add maida salt ajwain and salt. Add oil. Mix the dough until it holds shape. Add some water and knead a stiff dough.

Pinch a small portion of the dough and roll out into a puri. Divide it into two parts. Take a portion seal edges so that it looks like a packet. Stuff the bhujiya mixture and seal the edges well. Repeat for the whole dough.

Heat oil in a pan. Deep fry the samosas till golden brown and crisp on medium low flame. Enjoy with tea and sauce.