First, take a mixing bowl and all-purpose flour to the bowl. Then add salt, ajwain, and oil to the bowl. Now mix it with the spoon.
Then add water gradually and make a tough dough. Then knead the dough for 3to 5 mins and cover the dough and rest it for 20 mins.
pre-preparation:
Boil the potatoes and peel the potatoes. Mash the potatoes or cut them into small pieces. Don't make a paste. Keep it separately.
Then chop the ginger, garlic, chilis, coriander leaves, onions, and keep them in separate bowls.
After that grate the paneer, and cheese and keep them aside.
Preparation of aloo samosa stuffing:
Heat the oil in the pan and add cumin seeds when the oil is hot enough. Let the cumin seeds splatter.
After that add the ginger, garlic and green chilis and saute them. After that add the green peas. Use frozen peas or fresh green peas.
Fry them for 1 min and add the salt, turmeric powder, chilli powder, garam masala, cumin powder. Fry the spices for 1 min.
After that add the mashed potato mixture and mix it along with the other spices. Then add the chaat masala, cashew nuts, coriander leaves, and raisins to the mixture. Mix well.
Turn off the stove and take the mixture into a bowl and let it cool down. After that add the aam chur powder and mix the aam choor powder properly with the potato.
preparation of paneer samosa stuffing:
Take a mixing bowl and add grated paneer to the bowl. After that add the sweet corn and grated cheese.
Adjust the cheese according to your taste. Then add the chopped onions, chillis and salt. Mix the ingredients together.
Preparation;
Take the dough and make equal size balls out of the dough. Then apply some oil on the rolling are and flatter the ball.
Then roll the ball into over shape and cut it in the middle with the butter knife. The samosa layer should not be too thin or too thick.
Now apply water on the straight end stick the edges without any gaps and make a cone. now fill the samosa with aloo samosa stuff and smear the water on the edges and make a pleat with the edges.
Stick the edges gently to seal. Moreover, seal the edges without any gaps or else the oil will go inside while deep frying. Now repeat the same process for Paneer samosa also, but fill the samosa with paneer stuffing.
Then heat the oil in the pan and carefully slide the samosas in the oil. And fry them on low-medium heat.
Fry them until they turn golden brown and dry them on the tissue to absorb the excess oil. Fry the samosas in batches.
Serve the samosas with green chutney and tamarind chutney.