In a mixing bowl, add maida, salt, ajwain and oil. Mix well. Add water gradually and knead a tight and smooth dough.

Cover and rest the dough for 30 minutes.

In a mixture jar, add fried moong dal and aloo sev. Grind it into a coarse powder.

Now in a pan, add oil, asafetida, tamarind pulp, jaggery, and water. Mix well and cook till the jaggery is completely dissolved.

Add red chilli powder, cumin powder, coriander powder, cloves powder, cinnamon powder, garam masala, coriander seeds, fennel seeds, white sesame seeds and salt. Mix well.

Add farsan powder and mix well.

Cool down the mixture and make a small size ball of stuffing.

Knead the dough once again to make it pliable. Cut it into equal parts.

Roll the ball into an oval shape. Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone.

Fill the cone with dry stuffing.

Seal the round edge again by brushing little water on the edges and seal the samosa firmly.

Prepare all the samosas in the same way.

Heat oil. Add a bit of dough to check if it rises.

Keep the flame low-medium and Now start adding the samosa, 7-8 at a time.

Fry the samosa on slow to medium flame stirring often for an even golden color.

Remove it from kitchen paper.

Let cool to store in an airtight container.