Making samosa pastry:

Take the flour, carom seeds, jeera, salt in a bowl. mix well and add ghee or oil.
with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
the whole mixture should clamp together when joined.
add 1 or 2 tbsp water. begin to knead adding water as required.

Knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.

Making samosa stuffing:
steam or boil the potatoes and peas till are cooked completely.
peel the boiled potatoes and chop them into small cube
heat oil in a pan. add the fennal seeds and coriander seeds crackle them.

Add the ginger, garlic -green chilli paste. saute till the raw aroma of ginger goes away.

Add the peas, red chilli powder, dhaniya jeera and garam masala powder, salt to taste and haldi powder the freshly ground dry spice powder and asafoetida.
stir and saute on a low flame for 1-2 minutes

Add the potato cubes and saute for 2-3 minutes with frequent stirring. Add chat masala and aamchur powder. Add 1/2 lemon juice.
keep the filling aside to cool.

Shaping and making samosa:
after keeping the dough for 30-40 mins. knead the dough lightly again.
divided the dough 6 equal pieces.
take each piece and roll in your palms first to make a smooth ball.
then roll it with a rolling pin keeping the thickness neither thin nor thick.

Cut with a knife or a pastry cutter through the center of the samosa pastry.
with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
join the two ends bringing the watered edge on top of the plain edge.
press the edges so that they get sealed well.
stuff the prepared samosa cone with the prepared potato-peas stuffing.
apply some water with your fingertips or brush on the round samosa cone circumference.
pinch a part on the edge

Prepare all the samosas this way and keep covered with a moist kitchen napkin.

Frying Samosa

now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
you can also fry the samosas twice as i have mentioned above in the post.
turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.