Homemade Samosas Recipe: Crispy

Instructions:

1. Sauté cumin seeds in oil until they sizzle. Stir in the ginger-garlic paste and chilies, followed by the cubed potatoes.
2. Add the turmeric, coriander, and garam masala, stirring until the potatoes are coated. Cover and cook until tender, then mash them roughly.
3. Stir in the peas and amchur, then remove from heat and let the mixture cool completely.
4. In a large bowl, whisk together the flour, salt, and ajwain seeds.
5. Add the cold oil and rub it into the flour using fingertips until the mixture resembles coarse breadcrumbs.
6. Gradually add cold water, kneading gently until a stiff dough forms. Cover and let the dough rest for 20 minutes.
7. Divide the dough into equal balls. Roll one ball into an oval shape and cut the oval in half across the middle.
8. Fold one half into a cone shape, pressing the edges firmly to seal, and spoon in the cooled potato filling.
9. Seal the edges and fry in medium-low heat oil or air-fry until golden brown and crisp.