Ingredients

For the Pastry: 
1 cup all purpose flour/wheat flour 
1 tsp salt
1 tsp ajwain (carom seeds)
1/2 cup lukewarm water 
Knead all the above ingredients to make the dough (similar to chappathi dough). Let it rest for 30 minutes.

For the Filling:
2 medium sized potatoes (boiled and mashed roughly)

To temper:
2 tbsp oil
1/2 tsp cumin
1/2 tsp crushed coriander seeds 
1 green chili finely chopped
1 inch ginger (grated)
6-8 cashews
1/2 tsp turmeric powder 
1/2 tsp red chili powder 
1/2 tsp garam masala 
1/4 cup green peas (steamed)

After tempering all the above ingredients (adding one after the other in the same order) add the mashed potatoes and 1/2 tsp salt mix well and cook for 2 to 3 minutes. Turn off the heat and let the filling cool down a bit. To the mixture add: 
(1/2 tsp amchur powder 
1/2 tsp chat masala 
1/4 cup finely chopped coriander
1/4 cup finely chopped mint) and give it a good mix. 
Shape the samosas as desired.

You can either deep fry or bake the samosas in oven at 400F/200C for 20-30 minutes until crisp and golden. (You will need to brush some oil on top of the samosas while you bake them to avoid a hard crust.) Serve with mint or tamarind chutney!