Making pastry
Add dry ingredients in the flour. Add ghee and mix well until the flour gets crumbly. Add water little by little. Need to make a little tight flour. Wrap it with damp cloth, cover and keep aside for at least 1/2 hr.

Making stuffing
1. Steaming and cutting vegetables.
In a cooker, take some water. Put a ring inside. In a pot put peas. Cover it. On the top of the cover, put potatoes(cut into halves). Cover the cooker and wait till 2-3 whistles if it's a small cooker. For big cooker, only 1 whistle is enough. Peel potatoes and cut into very small pieces.

Preparing masala
Take the spices and roast. Cool and grind. Add 1 tsp aamchur, 3/4 tsp salt, red chilli pw and hing in it. Mix and keep aside. Make chilli and ginger paste. Keep aside.
3. Heat 1/2 tbsp oil. Add jeera and allow to splatter. Fry ginger-garlic paste. Add peas and the spice mix. Saute for 1-2 min. Add potatoes and saute for another 2 min until everything mixes well. Remove from heat and keep aside.

Preparing samosas
1. Knead dough till soft. Make 7 equal balls. Roll oval medium thin rotlis. Cut into halves. Wet the straight side with water. Holding the two corners, fold and stick them on each other to make a cone. Press the bottom to close the hole. Fill the stuffing in and stick the open sides.
Keep the samosas and rotlis covered while waiting to fry.

Take oil in a deep pan. Use iron pan for best results. It should be deep enough to emerse the samosas fully. Heat up the oil moderately i. e. slightly lower than smoking point. Keep the frying spoon in it and gently place the samosas on the spoon. Let them fry on medium to low heat for sometime like that for about 5 min. Then gently remove the spoon. Keeping the frying spoon in the oil initially helps to prevent the samosas from sticking at the bottom & getting a burnt mark

Continue to fry them on medium to low heat.They will float on the surface as they get cooked. Flip over once or twice ensuring they get cooked all around and get even colour. When the samosas are light brown all the sides, drain them out from oil.
Repeat the process. If you fry this following this procedure, the samosas will have no air bubbles on the surface, they will be beautifully brown and will have oil-free smooth surface. The pastry will taste really good.

Serving : 1. Can be served as it is with chat vali green chutney, sweet tamerind chutney and chilli garlic chutney. 2. Can be made Samosa chat by breaking the samosa into big chunks, pouring all of these Chutneys, a bit of fresh and mild curd and some nylon sev. Do not add so much curd as shown in the pic otherwise it will overpower the taste of samosa. Add just a tbsp or so. Sweet curd used for dahi vada will be even better

4. Need to switch on 2 small stoves in case of electric cooker-- 1 with high heat(bo. 6)and the other with medium heat(no. 4). Heat the oil on high heat and Once the oil is ready, slide samosas and then shift the kadhai to the stove with medium heat. If you are using gas stove, just turn down the heat medium to low. 5. It takes really long to fry. So fry as you roll and stuff.
6. Use a small, but deep kadhai to fry. 7. Oil should be enough for the samosa to emerse fully.

Left over stuffing : 1. Make stuffed parathas. 2. Take a leftover rotli, make a cut/slit from the center going down making just a quarter side of it open. Place a tbsp of stuffing on a quarter part. Fold it into a triangle and shallow fry with much oil till it's golden and crisp like khakhra all around. This way it tastes like puff. (You can also add green and red Chutneys in the stuffing if available. But it tastes delicious even without it.) serve hot and enjoy!

Imp Notes:

2. Adbhut taste & Perfect measurement.
3. The samosa cover- soft, yet crunchy and as dry asif baked- is the uniqueness of this samosa recipe. Very good frying technique given for that. Makes really crunchy, yet soft and dry outer layer just like samrat mini samosas.