In a large mixing bowl, whisk 250 g All‑purpose Flour with ½ tsp Salt and 1 tsp Ajwain Seeds. Add 1 tbsp Pure Desi Cow Ghee and rub between fingertips until the mixture resembles coarse breadcrumbs. Drizzle 4–5 tbsp Cold Water gradually, kneading on Medium Flame / Madhyam Aanch just to bring the dough together – you will feel a smooth, non‑sticky ball. Cover with a damp cloth and let rest for 15 minutes; this resting period allows gluten relaxation, ensuring a flaky crust.

While the dough rests, prepare the filling. Heat 1 tbsp Pure Desi Cow Ghee in a skillet on High Flame / Tez Aanch. When the ghee shimmers and a faint crackle sounds, add 1 tsp Cumin Seeds – listen for a lively pop as they bloom, releasing an earthy aroma that fills the kitchen.

Add the boiled diced Potatoes and thawed Green Peas to the skillet. Stir on Medium Flame / Madhyam Aanch; you’ll hear a gentle sizzle and see the vegetables turn a glossy golden hue. Sprinkle 1 tsp Coriander Powder, ½ tsp Turmeric, ½ tsp Red Chili Powder, ½ tsp Amchur, and ½ tsp Garam Masala. As the spices coat the veg, a fragrant perfume blooms – a signal that the flavor base is fully awakened.

Season with Salt, add 2 tbsp Freshly Chopped Coriander, and finish with 1 tbsp Lemon Juice. Cook for another 2 minutes on Low Flame / Dheemi Aanch until the mixture is moist but not watery – the liquid should evaporate leaving a slightly sticky consistency that will hold the samosa shape.

Chef’s Secret: Transfer the hot filling to a shallow tray and spread it out to cool. While still warm, crumble a pinch of Kasuri Methi between your palms and sprinkle over the mixture – the dried fenugreek releases a nutty, slightly bitter note that elevates the filling to restaurant quality.

If the filling feels too watery, return it to the skillet on Low Flame / Dheemi Aanch and stir until excess moisture evaporates. If overly salty, add a splash of water and a pinch of sugar to balance. For excess heat, stir in an extra teaspoon of yogurt or a drizzle of cream; for insufficient heat, sprinkle a pinch more Red Chili Powder.

Divide the rested dough into 8 equal balls. On a lightly ghee‑oiled surface, roll each ball into a 10‑cm circle, then cut in half to form two semi‑circles. Brush the straight edge with a thin layer of Oil Brush and overlap the edges to form a cone, sealing with a pinch of water. Spoon 2‑3 tbsp of the cooled filling into the cone, then seal the top by pinching the edges together, creating the classic triangular samosa shape. The sealed edge should feel firm, not leaking.

Pre‑heat the Air Fryer to 200 °C (390 °F). Lightly brush each samosa with a whisper of Oil Brush – you’ll notice a subtle sheen. Place samosas in a single layer in the basket; avoid overcrowding. Air‑fry on High Flame / Tez Aanch (200 °C) for 12‑15 minutes, shaking the basket halfway. When the crust turns a deep golden‑amber and you hear a faint crackling as the outer layer lifts, the samosas are ready – the aroma will be intoxicatingly buttery with a hint of ajwain.

While the samosas crisp, blend all Mint Chutney ingredients in a food processor until smooth. The chutney should be bright green, silky, and emit a fresh, cooling fragrance. Adjust salt or lemon juice to taste.

Serve the hot, crispy samosas on a platter, drizzle a thin line of Mint Chutney, and garnish with a few whole mint leaves. Pair with hot butter Phulkas, fragrant Jeera Rice, or a side of cool Cucumber Raita for a complete Punjabi feast.