Preparation

• Assemble all ingredients to avoid last minute rush.
• Boil, peel and slightly mash potatoes.
• Grate ginger in a bowl.

For Samosa Dough

• Take all purpose flour/maida, carom seeds/ajwain, salt and clarified butter/ghee in a Mixing Bowl. Alternatively, you can also use any vegetable oil but I recommend to use ghee for better texture and flakiness.
  
• Mix everything well with your hands so that all ingredients get well incorporated. Do not rush this step, as this is an important step to get flaky and crisp samosas. The mixture should look like crumbs and forms a shape when you press some flour in your palms.
• Using little by little room temperature water (not warm or hot) to knead tight and stiff dough. Be careful while adding water, we need tight dough and not smooth dough.
• Let the dough rest for atleast half an hour (30 mins). This resting period is also important to get gluten formed in the dough. You can use muslin cloth or wet paper towel to cover the dough. I have used muslin cloth here. If using kitchen paper towel, simply wet it and squeeze all water, then cover the dough.
• While dough is resting, let’s proceed to samosa stuffing.

Cooking

Samosa Stuffing

• Heat ghee in a Pan or Kadai Over Medium Flame. I have used clarified butter or ghee here as well, as I like Samosa stuffing made with pure ghee to get the aroma. You could use any vegetable oil here, if not using ghee.
• Now, add cumin seeds, fennel seeds, black mustard seeds, and pinch of asafoetida/hing in the Pan.
• Splutter the spices for few seconds.
• Then, add salt, coriander powder, red chili powder, turmeric powder, pinch of garam masala and grated ginger in the spices. Saute for 1-2 minutes till all spices mixed and get fragnant.
• Now, time to add boiled and mashed potatoes in the Pan, mix with the spices.
• Add peas in the Pan. If using fresh peas, boil them before adding in the Pan.
  
• Cook for 4-5 minutes so that potatoes and peas soak all masala.
• Add pinch of black pepper powder at the end.
• Let this stuffing cooled down before proceeding to fill in the Samosas. Stuffing should be atleast at room temperature, if not cold.
  

Filling Stuffing In Samosa

• Quickly knead the dough again after it rested. Make 3 big equal size balls and roll each to a circular oval shape. Keep other dough balls covered otherwise they will dry out.
• Cut the circle into half from centre using a knife and apply water at edges.
  
• Now, bring the two edges together and press gently to make a cone.
  
• Then, fill the samosa cone with 1 – 2 tbsp prepared stuffing. Do not overdo the filling.
• Next, seal the edges of the cone to make a proper samosa. Make sure all edges are secured properly. The last step of sealing the samosa is important to get the firm standing shape (See the photo).
  
• Make all Samosas in the same way.

Air Frying Samosas

• Brush little oil on samosas and place in an Air Fryer.
• Fry the samosas at 180°C for 20 mins. Alternately, you can deep fry them in oil at medium to low flame. After 10 minutes, check the samosas and brush again some oil. This is an optional step, but I like to recommend it to get crisp samosas.
  
• Samosas are fried perfectly. Air frying time might depend on the brand of air fryer. Some might take 15-18 minutes. So, it’s advisable to check after 15-16 minutes to avoid over baking of samosas.
• Serve hot with your favorite chutney or sauce. Enjoy!