In a large mixing bowl add maida, ajwain, salt. Mix well.
Add oil, crumble & mix the flour well. (addition of oil here is a key ingredient to make samosa flaky)
Crumble and mix well ensuring the dough holds shape.
Add water as required and start to knead the dough tightly.
Grease the dough with oil, cover and rest for 20 minutes.
How to prepare Stuffing
Heat oil in a pan or kadhai .
Add panch phoran to it, Let it splutter.
Now add broken whole red chilli and bay leaf to it.
Add salt and crushed ginger and green chilli to it.
Add coriander powder and fry until the raw smell of masala goes off.
Now add mashed potatoes to it.
Mix everything well until well combined.
Now add some fried peanuts to it . Mix well.
So the potato stuffing is ready. Let it cool down completely.
How to make Samosa
After 20 minutes, knead the dough slightly again.
Now make equal size ball.
Now roll the dough into oval shape.
Cut it horizontally using knife, into 2 equal portions.
Grease with water and make a cone.
Gently press so that it seals properly.
Stuff about 2 tbsp of samosa masala into the cone.
Now close the seal by pressing firmly. Follow these steps to learn how to make a pleat and seal the samosa's.
(follow the same process with the rest of the dough) Once done set aside. And let it rest for about 3o minutes. (this process ensures that whatever the moisture left on the samosas dries up, which helps in getting the perfect texture for your samosa).
Now heat enough oil in a kadai.
And deep fry the samosa on a low flame for atleast 15 minutes.
Once the aloo samosa turns golden and crisp, take it out over kitchen paper.
So the samosa is ready to be served.
Serve hot along with any kind of chutney of your choice.
Notes
The addition of oil in maida is a key ingredient to make samosa flaky. So do not compromise on that.Fry samosa's on low flame else the crust of samosa will not turn flaky.The addition of panch-phoran gives a very unique taste to samosa.Make sure to fry the stuffing well, ensuring there is no moisture left. If there is moisture then samosa will be soggy after frying.