Take Maida in a bowl. Add salt, ajwain (crushed between palms) and oil. Mix it well. Gradually add water and knead the dough. Keep it aside for 15 - 20 minutes.

Heat oil in a pan. Add cumin seeds, ginger and green chillies and sauté it.

Mash the potatoes. Add them to the pan. Add coriander, red chilli, amchur and garam masala to the mixture. Sauté for 7-10 minutes. The masala is now ready. Keep it aside and let it cool a little.

In a small bowl add flour and water and mix well for binding the dough.

Make small balls of the dough. Roll the dough evenly in a square shape.

Take 2 tablespoons of the mixture and spread it on one side of the rolled dough leaving 1 inch on one side. Now roll that over the mixture. Using a knife cut strips in the rolled dough that does not have the mixture, leaving 1-inch space at the end.

Put the maida and water mix on the sides and the stripped dough. Roll the previously rolled dough (with mixture) over this. The dough should now be in the shape of a pipe.

Turn the pipe into a circle shape and make the ends meet. Bind the ends using maida and water paste.

Heat oil in a Kadhai, and fry the prepared samosas on low/medium heat.