For the pastry

• In a medium mixing bowl, take the all purpose flour, wheat flour, salt and carom seeds and mix well. Next add ghee (or butter or oil) and mix well.

• The ghee should be rubbed well in the flour, so that the flour should bind together (without water).
• Now add water (in batches) to knead the flour firmly.
• Cover the dough with a moist cloth for 30-40 minutes before using.

For the filling

• Peel and chop the potatoes into 1/2 inch cubes.
• Steam or boil the potatoes cubes and peas until cooked completely.
• Heat a tbsp of cooking oil in a non stick pan and add cumin seeds. Once they sizzle, add ginger paste and cook for 30 seconds or until the raw aroma of ginger disappears.
• Next add asafetida, red chili powder, green chilis, peas, cinnamon powder, cumin powder, coriander powder, fennel powder, black pepper powder, cardamom powder and anardaana powder.
• Give them a quick mix and add the boiled potato cubes and salt. Mix, so that the spices evenly coat potatoes. Add chopped cilantro and remove from heat. Keep them aside and let it cool.

Shaping, stuffing and frying samosas

• Now take the dough and divide them into 8-9 equal dough balls.
• On a lightly floured surface roll the dough ball with a rolling pin to get a 1/2 inch thick round circle.
• With a paring knife, cut the center of the circle into two equal halves.
• Apply water on the straight edge of the circle half and form a cone.
• Fill the potato and peas filling in the cone and seal the cone edges.
• Repeat the same for the remaining dough balls.
• In a 'kadhai' or frying pan, heat sufficient oil for frying.
• Once the oil is hot, on a high flame, slide the samosa and quickly reduce the flame to medium.
• Turn the samosas in between and fry until golden brown.
• Drain excess oil on an absorbent tissue paper.
• Fry samosas in batches and follow the same procedure.
• Serve them hot or warm with cilantro chutney, tomato sauce or tamarind chutney. Enjoy!