In a mixing basin, combine all-purpose flour and ajwain by smashing them with your hands.

Stir in 5 tablespoons oil and 1 tablespoon salt. Knead with little amounts of water.

Apply a small amount of oil to your hand and bottom surface and knead for 2-5 minutes. Keep the dough in a separate bowl and cover it with a wet towel to keep the moisture sealed in.

In a pan, heat 2-3 tablespoons oil and add cumin seeds, ginger garlic paste, and funnel seeds.

Garnish with asafetida, green chilies, and green peas. Sauté for a few minutes.

Stir in the boiling potatoes, turmeric powder, red chili powder, and 34 teaspoon salt. (as per your taste).

Garnish with coriander, jeera, garam masala, and dried mango powders.

Stir in the kasuri methi and coriander leaves. Remove from the heat after thoroughly mixing.

Heat the oil in a skillet while we make the dough roll and filling.

Roll the dough out long and cut it into little pieces with a knife.

Roll one tiny piece of dough into a circular shape and cut it in half.

Take one half in your palm, wet the edges, and combine the edges to form a cone shape as shown in the figure.

Fill the cone with potato filling and seal the edges.

When the oil is hot enough to fry, place one at a time in the oil and deep fry until golden brown. Remove from oil. Transfer to a different plate.

Serve the aloo samosa recipe hot with ginger tea.