In a bowl add 2 cups of maida ( all purpose flour).

To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.

Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.

Mix the dough with the oil or the ghee adding half a cup of water little by little.

Prepare a smooth and thick dough.

Thick and firm dough is formed.

Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.

While the dough is resting, you can start preparing the masala.

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.

Also add the finely chopped green chilies and ginger garlic paste.

Sun Temple under the rock smell of the ginger garlic paste goes off.

Now add the frozen green peas and the boiled and smashed potatoes.

After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.

Also add the little bit of turmeric, dry mango powder and the Garam masala.

Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.

Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.

Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.

The pastry sheet should neither be too thick nor too thin.

Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.

Fold.the lower corner of the pastry sheet so that it forms a cone shape.

Fill in the masala or the prepared stuffing inside the cone.

Close the edges firmly with little water so that no stuffings comes outside.

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.

Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.

Filter oil and remove them.

Tasty Aloo samosa or the potato samosa is ready to be served.

Serve it with tomato sauce or the green chutney.