Boil potatoes until soft: Peel and halve the potatoes. Put them in a pot of cold water and bring to a boil. Cook until they’re soft, about 10 minutes.

Mash roughly: Transfer potatoes to a plate and mash them loosely, leaving some chunks for texture.

Cook spice seeds: Heat oil in a skillet over medium heat. Add cumin, mustard, and coriander seeds. Stir for about 30 seconds until fragrant, being careful not to burn them.

Add ginger and peas: Incorporate ginger, chili, and peas, stirring for another minute until the chili softens.

Add remaining spices: Mix in garam masala, amchur, asafoetida, cumin powder, turmeric, and salt. Cook for 30 more seconds.

Add potato: Gently fold in the mashed potatoes to coat them in the spice mix. Remove from the heat, add coriander leaves, and let it cool completely.

Mix dry ingredients: Combine flour, salt, and ajwain seeds in a bowl.

Rub in ghee: Add the ghee or oil, mixing until the mixture looks like breadcrumbs.

Form a ball: Add water and mix until a soft, pliable dough forms. It shouldn’t stick to your hands.

Rest: Cover the dough and let it rest for 30 minutes.

Cut into portions: Divide the dough into six equal balls.

Roll out: Flatten each ball into a disc about 2mm thick.

Cut in half: Slice each disc to create two semicircles.

Form cone: Brush one side with water, fold, and seal to form a cone.

Fill with potato: Fill the cone with about 2 tablespoons of the potato mixture.

Seal: Brush the open edge with water and press to seal tightly. Trim excess and pinch the top to create a point.

Repeat: Make a total of 12 samosas.

Heat oil: Heat oil in a deep pan to 160°C (320°F).

Fry first batch: Add 3-4 samosas and fry for 3 minutes, ensuring they don't stick to the bottom.

Drain: Remove and drain on paper towels. Repeat until all samosas are fried.

Increase heat: Raise oil temperature to 190°C (375°F).

Fry second batch: Add samosas and cook until golden brown for about 1.5 to 2 minutes.

Serve: Enjoy hot with tamarind sauce or mint raita.