• You can boil potatoes in pressure cooker or pot and even in the Instant Pot.

  Note : 7-8 whistles on high heat with natural pressure release for pressure cooker method on stove top. 10 minutes on 'High' pressure in Instant Pot with natural pressure release.
• Once the potatoes are boiled, let it cool completely. Peel, mash and set it aside.

Preparation of the masala powder

• In a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Dry roast until aromatic.
• Add it to grinder and grind it to a coarse powder.

Make the potato filling

• Heat oil in a pan. Add cumin seeds and let it to crackle.
• Then, add green peas and sauté it for a minute.
• Add broken cashews and toss until just light golden. Do not burn it.
• Now, add mashed potatoes, amchur, salt and roasted ground masala powder.  Mix well.
• Cook for 1 minute and take it off the heat. Let the mixture cool.

Making the samosa dough

• In a large bowl, add flour, ghee or oil, ajwain, and salt.
• Using you fingers or palm, start mixing the flour until crumbly.
• To test it, hold the crumbled flour mixture into your palm such that it should be bound enough to form a chunk. Thats when its ready and you can add water in it to form a dough.
• Now, add little water and knead it to a stiff dough.
• Cover the dough with a damp cloth and keep it aside for 30 mins.

Rolling the dough

• After resting the dough, give it a good knead.
• Divide the dough into equal balls. I made 5 balls in total, and this will give 10 medium samosas.
• Take one ball and roll the dough in oblong shaped disc with the thickness of 3-4 mm.
• Now using a knife, divide the rolled disc into 2 semicircles slitting through the centre. Roll it a bit to stretch the edges.
• Take one semicircle in hand, apply little water on the straight edge.

To fold and fry the samosa

• Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying. This is the most important point to take care of.
• Fill the cone with the prepared potato filling. Then, gently press the filling slightly to push it down.
• Apply little water on the inner edges and make one pleat at the centre of the circled edge.
• Seal the edges very well to form the shape of the samosa.
• Repeat the same for the rest of dough and filling.
• Heat the oil in a deep pan or kadhai.
• Once the oil is just a little hot, gently drop in the samosas one by one.
• Do not over crowd the pan while frying.
• Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 20-25 mins to fry.
• Fry the them until they are brown from all sides, crisp and properly cooked within.
• Take them out and place them on to absorbent paper.
• Serve hot and crisp samosas with your favorite chutneys and chai.
• When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.