Ingredients:

For Samosa Crust:

1. All purpose flour(maida)- 1½ cup
2. Lukewarm oil- ½ cup
3. Ajwain- ½ tsp
4. Salt- ½ tsp or to taste
5. Lukewarm water to need
6. Oil for deep frying

For Samosa Stuff:

1. Cooking oil- 2 tbsp
2. Coriander seeds- 1 tsp
3. Grated ginger- ½ tsp
4. Boiled potatoes- 4
5. Boiled green peas- ½ cup
6. Chopped green chillies- 2
7. Coriander powder- 1 tsp
8. Garam masala- ½ tsp
9. Red chilli powder- ½ tsp
10. Chopped coriander- 2 tbsp
11. Raisins- 1 tbsp
12. Cashew- 1 tbsp
13. Salt to taste

Method:

For Samosa Stuff:

1. Soak the raisins in little water for half an hour.
2. Heat oil in a pan and add coriander seeds.
3. When they become dark brown add green chillies and fry for 5 seconds.
4. Add boiled potatoes and green peas and saute for a couple of minutes.
5. Add all other ingredients and mix well.
6. Fry for 4-5 minutes and turn off the flame.

For Samosa:

1. Sieve flour in a large bowl and add lukewarm oil and mix well.
2. Add salt and ajwain and make a smooth dough, add little water if need.
3. Now make medium balls(double of chapati) of dough and roll thick disk.
4. Cut the disc into half with knife and fill with stuff.
5. Stick the disc edges (you can use some water as glue).
6. Repeat the same process to the rest of samosas.
7. Heat oil in a wok(karahi) and deep fry 3-4 samosas in a time.
8. Fry samosas on medium flame until golden brown and place on tissue paper.
9. Serve hot with chutney and sauce.