Boil potatoes just until done. Peel, chop and set aside.
For samosa covering
Mix together ajwain, maida, ghee and salt.
Add water little by little and mix the flour mixture to dough. Cover and set aside.
Heat a pan with ghee and add cumin. When it sizzles, add chopped ginger and mix.
Add turmeric and red chili powder, chopped green chilies and coriander leaves, lime, salt and green peas. Give it a good stir.
Add crumbled potatoes, chaat masala powder, fennel seeds, garam masala and chopped cashew nuts. Mix everything well and sauté for 3 to 5 minutes. Set aside.
Make small portions of the dough and roll to balls. Roll each portion into thin oval shape and cut it in 1/2 circles.
Take one semi-circle and smear water on the straight edge. Hold it in your hand, bring the straight edges together to make a triangle shape. Press gently to seal the cone and make sure it is properly sealed.
Fill the cone with the potato masala mixture and seal the upper edges. Repeat with the rest.
Deep frying samosa
Heat oil in a pan until medium hot.
Add the samosas in it and deep fry them until golden.
Drain them on to a kitchen tissue.
Can be served with tomato sauce or mint chutney. Enjoy!