For the Potatoes: Place whole peeled potatoes into a medium sauce pot and cover with cold water. Bring to a boil and cook until fork tender. [See Note 3] Drain and set aside to cool slightly before dicing, mashing, crumbling, or putting through a potato ricer. The method used here is your personal preference. I put mine through a potato ricer.

For the Dough: In a medium-sized mixing bowl, combine flour, oil (or clarified butter), salt and ajwain seeds. Mix well to incorporate the oil. Then slowly add the water and knead the dough between each addition. Cover and set aside.

Prepare the Cilantro Chutney: Use a small food processor, or mortar and pestle to combine all ingredients until well blended and pureed. Pour into a serving bowl, cover and refrigerate until needed.

For the Filling: Over medium-high heat, add 1 tbsp oil into a medium-sized skillet. When the oil is hot add the cumin seeds until they sizzle and become fragrant. Next, add the minced ginger and diced green chili peppers (if using). Cook for 2 minutes. Then add the cashews, raisins, and peas. Cook for an additional 2 minutes. Add the potatoes, garam masala, onion powder, garlic powder, lemon juice, and hot red chili powder (cayenne). Stir well to combine. Add chopped cilantro leaves, stir to incorporate, remove from heat and set aside.

Heat the oil for frying: In a medium-sized heavy bottom pot (like a Dutch oven) or a fryer, heat about 3-inches of oil. the perfect frying temperature is 360 degrees F - I use a candy thermometer fitted with a clip to attach to the side of the pot to monitor the oil temperature. While the oil heats, prepare the samosas.

To prepare the samosas: Divide the dough into 6 smaller dough balls. Each ball will make 2 samosas. Oil the rolling area to prevent dough from sticking (I used a silicone baking mat which I also oiled). Roll the dough out into a circle about 5 inches in diameter. It's okay if the circle is not perfect - it can be trimmed up. With a pastry cutter or knife, cut the circle in half through the center. On the straight edge, dab on a little water and press gently to seal creating a cone. If desired, trim up any uneven edges. Place the cone pointy end down into your hand creating a pocket and fill the cone with potato filling. Lightly wet the top edge of the dough and press together to seal. Repeat with remaining dough.

Frying the Samosas: Frying in batches, add 3-4 samosas to the oil and deep-fry until golden brown; about 5-7 minutes. Turn the samosas about halfway through the frying for even color. Remove samosas from the oil and drain on paper towels. Serve with cilantro chutney.