To Make Dough:
To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
Add the oil and then rub the flour with the your fingers until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes.

Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
Now, start adding water, little by little and mix to form a stiff dough.
Cover the dough with a moist cloth and let it rest for 40 minutes.

To Make Stuffing:
Pressure cook the potatoes for 2 whistles on high heat with natural pressure release.
Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add crushed coriander seeds.

Let the seeds sizzle for few seconds and then add the ginger-garlic paste, green chilli and hing. Cook for 1 minute.
Add the boiled & mashed potatoes and green peas to the pan. Mix everything together.
Add the coriander powder, garam masala, amchur, red chilli powder and salt. Mix to combine. Finally add the coriander leaves and remove pan from heat and let the filling cool down a bit.

To Make Samosa:
Once the dough has rested, give it a quick knead and then divide the dough into 6 equal parts.
Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.

Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts as semi-circle.
Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.
Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.

Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate.Then pinch the edges and seal the samosa.
Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 12 samosas.
Now heat oil in a kadai on low heat and drop the shaped samosas into the oil

Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in colour. At this point, increase the heat to medium and fry until it gets nicely browned.
Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!