To make samosa dough, In a mixing bowl, add maida, salt, Ajwain and ghee, mix and combine the ingredients very well,
Add water as required to knead the semi-stiff dough, cover it with a damp cloth and rest it for at least 10 minutes.
After the rest knead once again and further divide it into small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile, you can make potato filling.
To make samosa stuffing, In a pan, add ghee, jeera, hing and saunf, ginger garlic paste, and green chilli paste, and continue to sauté for a minute.
Add the boiled and mashed potatoes, green peas, red chilli powder, coriander powder and salt. Mix well and cook until the moisture in the potatoes evaporates, this will take about 5-6 minutes.
Add jeera powder, black salt, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.
To make the samosa, take a dough ball, flatten the dough balls with a rolling pin in a thin chapati, divide into two halves by cutting it from the center, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly.
Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
Heat oil on low-medium heat, and deep fry the samosa until they turn crisp and golden brown.