Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well.

Add the oil and then start mixing with your fingers.

Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.

Once incorporated, the mixture resembles crumbs.

Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.

Now, start adding water, little by little and mix to form a stiff dough.

Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.

Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that.

Boil potatoes until done.

8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

Peel the skin and them mash the potatoes. Set aside.

Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.