Sieve the flour in a large mixing bowl. Add salt, butter or ghee and carom seeds (ajwain).

Mix well with help of your fingers. After mixing it thoroughly you may see that if you press the flour tightly it combines together and colour has changed to pale yellow from white. This is because of butter we used. It's also called Moyen.

Now add 2-3 tablespoon of cold water to the mixture and start kneading to prepare the dough. Be sure that this dough should be firm enough, else samosa crust will not be flaky. Dough should not stretch at all.

Let it rest for at least 30 minutes so that gluten starts forming.

Meanwhile, in a pan dry roast whole spices on medium flame. Then take it out in a mortar and crush with pestle. If you find it difficult you can grind it in a mixer jar but I like it be crushed.

Place the pan on medium flame and pour 1 tablespoon of oil. Add ginger garlic paste and saute for few seconds till raw aroma go away.

Then add peas and saute. Add some cashews if you wish.

Add the ground or crushed spice mix which we prepared earlier in step 2. Add cut potatoes and mix.

Add salt and green chilies or red chilli powder. Mix it well by crushing the potatoes a little.(Don't mash it.) Now place a frying pan or wok over low flame and pour olive oil to fry.

Now let's start making the cone. After the resting period of 30 minutes ( Step2) knead the dough again. If it is too rough to handle. Add few drops of water to make it smooth.

Pinch lemon size ball from the dough. Press it firmly to flatten it into a disc form. Roll out the dough into flat pastry sheet. It should neither be too thick nor too thin. Make a cut with a knife or a pastry cutter through the center of the pastry and cut in two halves.

On the straight edge of the sliced pastry, apply some water with the finger tips. Here water acts as glue. Join the ends bringing the watered edge on top of the plain edge to give a cone shape.

Make a small fold to shorten the circumference of the top of pastry cone. Fill the stuffing in cone, apply some water with fingertips on the round cone circumference and press both the edges to seal the samosa.

Stretch the lower edge and make it sit on a plate. This makes samosa to hold their shape. Make all the samosa and cover them with a cloth. Let them rest for 20 min. Here resting time is important because air drying reduces the chance of formation of air bubbles on crust of samosa.

Now fry the samosa on medium heat in the oil heated in Step5.

Stir it continuously so that they cook evenly. After 5-7 minutes of frying, turn the flame to low and let the samosa cook for another 13- 15 minutes. Cooking timings may vary depending upon the type of cooking burner and utensils used.

Take out the hot samosas on a paper towel. Serve them hot withsweet tamarind chutneyand green chutneyor a cup of tea.