Mix the flour, semolina, salt and ajwain in a bowl

Add in the ghee and mix by rubbing the ghee with the flour with your hands until all the flour is combined with the ghee

Pour in the water and start kneading the dough, adding water as necessary

Knead the dough until soft and springy and has a shine (about 10 min by hand)

Cover and rest the dough for atleast 30 minutes

Heat the ghee over medium heat in a saute pan

Add the coriander seeds and cook until aromatic

Add the cumin seeds, green chili and ginger, stir and cook until slightly brown

Add the potatoes and peas and cook until potatoes dry out a little

Add the rest of the spices and salt

Stir to combine, cook for a minute and set aside to cool

Knead the dough again for a couple of minutes

Divide the dough into equal portions (about 8 portions)

Working with one portion at a time, roll it out into a circle about 6 to 8 inches in diameter

Cut the circle in half to get two semi-circle samosa patty

Working with one semi-circle at a time, form a cone by rolling the straight edge as the base of the cone (detailed video to follow soon)

Moisten half of the semi-circle straight edge and bring the other half over it so that the dry side overlaps by 1/4 of an inch

Press the overlapped edges to seal

Place the filling in the cone (make sure not to over fill)

Moisten the open flap of the cone and fold and seal it around the edge, making a triangle (the closed flap forms the base of the samosa)

When ready to fry, heat ghee in a small wok (350 F)

Drop in 3 to 4 samosas at a time and fry until golden brown

The temperature of the ghee will drop to 300 after you add the samosa, that is the ideal frying temperature for samosa to allow them to fry slowly

Once the samosa are fried, place them on a wire rack to cool

Serve with chutneys of your choice