Add 4tbsps Oil,1/4tspAjwain (carrom seeds) and Saltto1.5 cupsRefined flour (maida). Mix well for 5 min until the oil coats each grain of the maida and the colour is uniform. This is important to get a crisp outer coating.

Soak 2 tspWhole corriander seeds 2 tspSaunf (Fennel seeds) in water for 30 min

Boil the potatoes and keep aside to cool.

Grind the following ingredients to a coarse paste:Corriander leaves (chopped) 2 tbsps +Whole Ginger 1 inch +Ginger garlic paste 1tsp +Green chillies 6 + (soaked)Whole corriander seeds 1 tsp + (soaked)Saunf (Fennel seeds) 1 tsp

Once all the stuffing Ingredients are ready, Heat 2 tbsp oil in a pan. add1/2 tspMustard seeds. When they splutter add a pinch of asafoetida powder (hing) +1/2 tspJeera seeds +1/4tspAjwain (carrom seeds) +1/2 tspTurmeric powder +1 sprigCurry leaves. Add the ground paste and mix. Fry for 5 min covered.

Peel and crush the boiled potatoes into pieces with the palm of your hand (be careful if it is hot). I prefer not to use a knife. Crushing by hand gives a good texture.

Add the crushed potato to the pan. Add salt +1 tspCorriander powder +1/2 tspChilli powder +1/2 tspGaram masala +(soaked) Whole corriander seeds 1 tsp + (soaked) Saunf (Fennel seeds) 1 tsp. Mix well by turning over and over using the spatula and the edge of the pan. Add the peas and cook covered for 5 min. Switch off the heat and keep aside to cool.

Heat 750 ml oil on medium-low flame in a thick bottomed vessel to deep fry the samosas. You don't want the oil to be very hot otherwise the coating will brown on the outside and remain uncooked on the inside.

Lift one half of the dough and place on the palm of your hand

Dip your finger again in water and apply to the edge of the cone