Mix flour, salt, ajwain, and oil or ghee
Add water gradually and knead into a firm dough
Cover the dough and rest it for 20 to 30 minutes
Boil or cook potatoes until tender
Mash the potatoes
Heat oil in a pan
Add cumin seeds, green chilies, ginger, and peas
Add turmeric, coriander powder, garam masala, chili powder, and salt
Mix in the mashed potatoes
Add chopped coriander leaves
Let the filling cool completely
Divide the dough into equal portions
Roll each portion into a thin oval
Cut the oval in half
Form each half into a cone
Fill the cone with the potato mixture
Seal the edges with water
Shape into a samosa
Heat oil for deep frying
Fry the samosas on medium-low heat until golden brown
Drain on paper towels
Serve hot with chutney