samosa dough:
250 g all-purpose flour
3 g ajwain (carom seeds)
5 g salt
50 g ghee
30 ml water or add as required
spice mix:
½ inch cinnamon stick
1 clove
2 g black peppercorns
1 green cardamom
5 g cumin seeds
5 g fennel seeds
8 g coriander seeds
potato & pea filling:
10 ml peanut oil
3 g cumin seeds
5 g ginger (finely-chopped)
2 green chilies (finely-chopped)
3 g red chili powder
5 g amchur (dry mango powder)
10 g chopped coriander leaves
1 L oil for deep frying
serving:
tamarind chutney
mint and coriander chutney