Step 1: Prepare the Dough

In a mixing bowl, combine maida, kalonji, ajwain, and salt. Heat 3 tbsp of oil until hot and pour it into the flour mixture. Mix well with a spoon until it resembles a sandy texture. Gradually add water and knead into a firm dough, similar to chapati dough. Set aside.

Step 2: Prepare the Masala Filling

Finely chop the capsicum, removing the seeds. Heat 1 tbsp of ghee in a pan and sauté the chopped capsicum for 2 minutes. Transfer the sautéed capsicum to a mixing bowl. Add turmeric powder, garam masala, cumin powder, chat masala, red chilli powder, chopped ginger, green chilli, coriander leaves, and salt. Grate the boiled potatoes directly into the bowl. Mix everything together thoroughly to form the filling.

Step 3: Assemble the Samosa Sheets

Divide the dough into balls. Take two balls and roll each one out into a thin, large, round sheet. Place one sheet on a flat surface. Spread the prepared masala filling evenly over the entire sheet. Apply a little water around the edges of the sheet. Place the second rolled sheet on top and press the edges firmly to seal. Dust with some flour.

Step 4: Cut and Shape the Samosas

Using a pizza cutter or knife, trim the edges to form a large square. Cut the square into smaller, equal-sized squares. Take one small square, fold it diagonally to form a triangle, and press the center. Then, bring the two opposite corners from the back to the front and press them together to create a flower or 'Pushpa' shape. Repeat for all the squares.

Step 5: Deep Fry the Samosas

Heat oil for deep frying in a kadai on medium flame. Once the oil is moderately hot, gently slide the shaped samosas into the oil. Fry them on a medium-low flame for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Drain the excess oil and serve hot with cheese spread or your favorite chutney.

• Using hot oil (moyan) in the dough makes the samosas crispy on the outside and soft on the inside.

• Fry the samosas on a medium flame to ensure they cook evenly and become golden brown without burning.

• Ensure the dough is kneaded to a firm consistency, similar to chapati dough, to make it easy to roll and shape.

• The dough can be made with whole wheat flour (atta) instead of all-purpose flour (maida) for a healthier option.