MAKING DOUGH: In a bowl mix all purpose flour (maida), carom seeds (ajwain), salt, and clarified butter (ghee). Using little Water knead a stiff dough. Cover and allow it to rest for 30 min.

* Step 2

MAKING STUFFING: In a kadai, heat oil & cumin seeds, coarsely ground coriander seeds, and green chllies. Mix well. Now, add ginger garlic paste, and

* Step 3

Fry for another few seconds. Add peas, garam masala powder, dry mango powder, turmeric powder, red chilli powder, cumin powder, salt, & potatoes. Mix well. Cover & cook for 2-3 mins on low flame. After mins, add coriander leaves, kasuri methi and mix well. Switch off the flame. Transfer the stuffing to a bowl & allow it to cool down completely.

* Step 4

MAKING SAMOSAS: Knead the dough for 1 min and divide in to 5 equal portions. Take one portion of dough and cover the remaining with plate. Roll the ball in to flat roti shape. Cut to half using a knife.

* Step 5

On one half make small lines using knife little distance apart from each other. Keep 1-2 cm distace on both edges. Lightly brush with water over it. Place other half over it.

* Step 6

Roll over it 1-2 times so that it sticks together. Brush water over it's straight edge & then bring both ends together & stick by light pressing between fingers.

* Step 7

Heat oil in deep frying pan on high. Once oil is hot reduce flame to low. After 1-2 min put batch of 3-4 Samosas keeping flame on low.

* Step 8

Fill with stuffing inside the cone shape. Lightly apply water over it's edge & seal it by pressing between fingers. Striped samosa is ready. Prepare all the samosas in same way.

* Step 9

Turn Samosas intermittently. It takes 15-20 mins for frying one batch. Once Samosas turn golden take it out on paper napkin. Fry all Samosas in same way.