Prepare the potato filling

• Heat the oil and sauté the onion until soft.
• Add the cumin seeds, garlic paste, turmeric, Kashmiri chilli powder and kasuri methi.
• Add the boiled potatoes and mash well, then mix in the chilli flakes, coriander powder and salt. Set aside.

Make the dough

• Mix the maida, ajwain, salt and ghee.
• Add warm water gradually and knead into a firm dough.
• Rest the dough.

Shape the samosas

• Make small dough balls and roll them out.
• Cut each circle in half and shape each half into a mini samosa.
• Fill with the potato mixture and seal the edges.

Deep-fry and serve

• Deep-fry the samosas on medium-low heat until golden and crisp.
• Serve hot with your favourite samosa chutneys.