Make the Dough

• In a mixing bowl, combine flour, sooji, and salt.
• Crush ajwain seeds between your palms and add them to the flour.
• Add melted ghee and rub it into the flour using your fingers until the mixture resembles coarse crumbs and holds together slightly when pressed.
• Gradually add water, a little at a time, and knead into a firm dough (firmer than roti dough but not dry).
• Cover and let the dough rest for 20 minutes.

Prepare the Filling

• Steam the potatoes and let them cool completely before peeling and dicing. If using an Instant Pot, pressure cook for 15 minutes, then allow them to cool naturally. I often steam the potatoes a few hours in advance as part of meal prep, this makes them easier to handle and prevents them from becoming sticky when mashed or chopped.
• Dry roast the coriander, cumin, and fennel seeds lightly in a pan over medium heat until fragrant. Let the spices cool down for 5 minutes. Then, grind them coarsely using a mortar and pestle.
• Heat oil in a pan over medium heat. Add the ground seeds and sauté for 30 seconds.
• Add hing (if using), turmeric, ginger, and green chilies. Sauté for another 30 seconds.
• Add diced potatoes, salt, red chili powder, and garam masala. Mix well and mash lightly using a masher.
• Turn off the heat. Stir in chopped cilantro, kasoori methi (if using), and lemon juice. Mix and allow the filling to cool completely.

Shape the Samosas

• Divide the dough into 6 equal portions and roll each into a smooth, golf ball-sized round. Keep them covered to prevent drying out.
• Roll one dough ball into a 7-inch wide, 8-inch long oval.
• Cut the oval in half vertically to form two semi-circles.
• Take one semi-circle and position the straight edge facing you.
• Wet the edges with a little water. Bring the two corners of the straight edge together, slightly overlapping to form a cone, and seal the edge by gently pressing down.
• Fill the cone with about 2 tablespoons of filling, leaving space at the top.
• Create a small pleat on the back edge, which is slightly larger than the front. Then press the edges together firmly to seal the samosa into a neat triangle that stands upright when placed on a flat surface.
• Repeat rolling and shaping with the remaining dough and filling.

Cooking Options

1. Deep Fry

• Heat oil in a kadai or frying pan.
• Carefully add 2 to 6 samosas, depending on the size of the frying pan and the kadai, and let them sit undisturbed for 1 to 1½ minutes.
• Lower the heat and fry the samosas, stirring occasionally, for 8 to 10 minutes or until they turn golden brown and crispy. Drain on a wire rack or mesh tray, Repeat with the remaining samosas.
• Optional: Once all the samosas are fried, add the chilies to the oil and fry them on low heat for 2 to 3 minutes. Remove and drain on a mesh tray.

2. Air Fry

• Preheat air fryer to 350°F (180°C)
• Lightly brush samosas with oil and place in the basket.
• Air fry for 15–20 minutes, flipping halfway through.
• Cook for an additional 10 minutes or until crisp and golden.