Prepare Dough: First in a mixing bowl, add 1 & 1/4 cup maida, 1/2 tsp ajwain, 2 tbsp ghee and required salt and mix well.
Then add water little by little to make a stiff, yet smooth dough. Keep aside covered and prepare the stuffing.
Prepare stuffing: Pressure cook 4 potatoes with enough water for 3 whistles. I used frozen peas in this recipe. So I microwaved it for 3 minutes to cook it. You can pressure cook too along with potatoes.
Once cool down, peel and crumble the potatoes roughly. No need to mash it like a paste. Just break it.
Heat pan with oil and temper with cumin seeds. Add cooked peas and potato.
Add all the spice powders in the ingredients – red chilli, coriander, garam masala, (kitchen king masala if adding) chaat and turmeric powder along with salt. Mix gently.
Add coriander leaves (I did not add as no stock). Toss and mix to make the masala blend and cook for 2 minutes. Stuffing ready.
Prepare samosa: Now let's work on the dough. Again knead the dough to make it smooth and pliable.
Divide and roll into 4 equal sized portions, roll into balls.
Add few drops of oil to the rolling platform / Counter top. Place the rolled dough and spread to a slightly oblong in shape.
Cut into two and smear water in the edges as I have highlighted in blue.
Now hold the two tips and overlap the straight cut side to seal.
Now you have a cone. Fill it 3/4th with the prepared stuffing.
Make a single pleat just opposite to the sealed side. Pinch it and stick it to cover the samosa.
Seal it properly and press the sealed part so that its not too thick.
Repeat to finish all the samosas. Heat enough oil to deep fry and once hot, put the flame to low. Drop the samosas carefully and cook both sides until half done.
Once half done, put the flame to high to make it golden in colour. Drain in paper towel and repeat to finish all the samosas.