For the stuffing

• Dry roast coriander seeds, anardana and cumin and crush.
• Peel and mash potatoes roughly
• No need to make a paste.
• Heat oil in a pan and add cumin seeds.
• After cumin become golden, add ginger,green chilies and boiled peas and saute for 1 minutes.

• Add chili powder,coriander powder,salt and mango powder.
• Stir to mix.
• Add mashed potatoes, crushed and roasted powder,garam masala and saute for 2 minutes on medium heat
• Take out in a bowl and add fresh chopped coriander.

For the samosa dough

• In a big bowl take refined flour,ajwain and salt and mix it .
• Rub cooking oil on your fingers.
• Add lemon juice and mix.
• Add cold water and make a stiff dough like we make for poori.
• Cover the dough and keep aside to rest for 1 -2 hour.
• Mash it well to make it smooth.
• Make equal size of balls from the dough and keep them covered with a moist muslin cloth.

• Roll the ball to make a slightly oval shape poori/disc of medium thickness.

• Cut it from the center to make 2 pieces.

• Apply water on the sides and fold it like a cone.
• Give a fold on the other side of the poori to retain the shape and stand.
• Stuff the cone with the prepared potato mixture till 3/4 .
• Apply water from your fingertip all around the the opening
• Press both the sides together to close it completely.

• Make all samosas and keep aside.
• Heat enough oil in a deep pan for deep frying.

• Add few samosa in the pan.
• Fry on low heat till they become crisp and golden
• Drain and repeat with the remaining samosas.
• Serve with khajoor imli chutney and Green mint chutney.