Samosas - Air Fried or Fried

Servings 12 samosas

Add flour, ajwain, and salt to a bowl. Mix together before adding in the oil, a little bit at a time. Work the oil and flour together as much as you can before adding in water a little bit at a time. Continue to knead the dough until it stays together. Don't overwork it!
Cover with a towel and let it rest for 30 minutes to 1 hour.

Before making the filling, boil potatoes. Boil potatoes in salted water in an uncovered pot for 20-25 minutes. Alternatively, pressure cook them. If pressure cooking, cook for 5 minutes on low after the first whistle.
Let potatoes cool, peel of the skin, and mash them.
In a medium saucepan over medium heat, toast cashews without any oil for a few minutes. Take the cashews out and add 1 tbsp of avocado oil.
Add cumin seeds and ginger. Stir and cook for 2 minutes. Add green chilis and stir some more. Then add spices. Stir for 30 seconds before adding peas.
Cook peas for another minute before adding the potatoes. Once you add the potatoes, mix them with everything else for about 5-7 minutes. Set aside so they can cool before you fill the samosas.

Divide the dough into 6 balls (~2.5 tbsp of dough per ball). Roll thin (like a roti) and cut in half into two semicircles. Use your finger to add a little water to the straight border of the semicircle. Stick the two halves of the semicircle together, forming an open cone. Fill the opening with the potato filling. Use a little water to close the samosa.
For air frying: air fry for 10-15 minutes at 400 F. I found 12-13 minutes to be the sweet spot.
For frying in oil: fry over medium heat in 1 inch of oil in a deep pot on the stove. Fry about 6 samosas at a time. Cook for 4-5 minutes per side, for a total of 8-10 minutes.