Cook everything together, making sure the masalas coat the aloo and matar evenly. Take all-purpose flour in a bowl. Add ajwain and salt, then mix well. Gradually add water and knead into a soft dough.

7. Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the ...

The triangular and layered samosa is a crunchy pastry, which is deep-fried. The dough is kneaded in a way that gives it a ...