Place the potato into a medium pot and cover it with water.

Bring to a boil and cook until the potatoes are fork-tender (about 8 to 10 minutes). Drain the potatoes.

Use a fork to smash the potatoes into smaller chunks while keeping some bigger pieces.

In a medium skillet, melt ghee over medium heat.

Add cumin seeds and cook until they darken and become fragrant (about 1 minute).

Add diced green chili and grated ginger, and cook for 1 more minute.

Then, add the potatoes and spices, tossing them to coat well.

Stir in peas and cilantro, and season with salt to taste. Remove from heat and let cool.

In a large bowl, combine flour, ajwain seeds, and salt.

Add melted ghee and ice water, stirring until the dough comes together. If needed, add more water until the dough holds together without feeling sticky.

Form the dough into a disc, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.

Divide the dough into 6 equal pieces and roll each into a ball.

Roll each piece into an oval (about 1/4” thick, 7” long, and 5” wide), then cut each oval in half crosswise.

Wet the cut side with water, bring the edges together to form a cone, and press to seal.

Fill the cone with about 1 tablespoon of the potato filling, wet the edges again, and press to seal securely.

Fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 350°F.

Fry the samosas in batches until they are deep golden (about 10 to 12 minutes). Transfer them to a paper towel-lined plate to cool slightly.