Paneer Samosa with Coriander and Mint (Crispy Indian Pastry)

In a large bowl, mix flour, salt, and ajwain. Rub in ghee (or oil) until the mixture resembles fine breadcrumbs. Gradually add water and knead into a stiff dough. Cover with a damp cloth and rest for 30 minutes.

Heat 1 tablespoon oil in a pan over medium heat. Sauté onions until translucent, about 2 minutes. Add garlic, ginger, and green chili, and cook for another minute. Add peas and cook for 2–3 minutes. Add crumbled paneer, mashed potato, cumin, coriander, amchur, garam masala, and salt. Mix well and cook for 3–4 minutes, mashing slightly. Remove from heat and stir in fresh coriander, mint, and lemon juice if using. Cool completely.

Divide the dough into 8 portions. Roll each portion into a thin oval, about 6 inches long. Cut each oval in half crosswise to get two semi-circles.

Take one semi-circle, form a cone by bringing the straight edges together, and seal with a little water. Fill the cone with generous spoonful of filling. Seal the top edge, pressing gently to form a triangular samosa. Repeat with remaining dough and filling.

In a deep frying pan, heat oil to 350°F (175°C). To test, drop a tiny piece of dough; it should sizzle and rise slowly.

Gently slide a few samosas into the oil, not overcrowding. Fry on medium-low heat, turning occasionally, until golden brown and crisp, about 5–7 minutes per batch. Drain on paper towels.