Step 1: Tempering the Spices Heat ghee in a large commercial wok. Add cumin seeds (zeera) and sauté for a minute until aromatic.

Step 2: Sautéing Aromatics Add crushed green chilies and fry for 2-3 minutes. This step releases the heat and flavor essential for a street-style taste.

Step 3: The Spice Blend Add red chili flakes, crushed coriander, turmeric, garam masala, and korma masala. The korma masala is the secret ingredient for that unique bakery fragrance. Add salt and cook the spices for 4-5 minutes.

Step 4: Mashing and Mixing Add the boiled potatoes into the spice base. Turn off the flame and mash the potatoes thoroughly so they absorb all the flavors. Finish with fresh coriander and mint leaves. Let it cool completely.

Step 5: Preparing the Stiff Dough In a large bowl, mix maida, ghee, salt, and ajwain. Add water gradually to form a very stiff and hard dough. A hard dough is the secret to a crispy, non-oily samosa crust. Give it "mukki" (knead with fists) until smooth.

Step 6: Shaping the Samosas Divide the dough into small balls (pedas) and roll them out into oval shapes. Cut them in half to create the pockets for filling.

Step 7: Filling and Deep Frying Place the potato filling inside the dough pockets and seal the edges with a little water. Deep fry in oil over medium heat. Note: The oil should not be too hot, or the samosas will have bubbles; fry slowly for maximum crunch.