For dough, take maida, salt, ajwain and ghee in a big bowl, mix it well. Now use sufficient water to knead a stiff dough. Cover and keep aside for 10-15 minutes.
Meanwhile lets prepare stuffing for that take sesame seeds, chopped pistachio, cashew and peanuts in a microwave safe bowl. Mix well and add all spices like chili flakes, bhuna jeera, mint, salt, hing and aamchur powder. Mix well.
Now microwave for 1 minute. (You may also roast in a pan untill golden brown) Let it cool down completely. Once cooled, add raisin and sugar, mix well. Keep aside.
Now divide the dough in to 10 equal balls. Roll 1 ball in to thin disc. With a knife cut the disc in two equal portions from the center.
Take one portion, brush some water and fold to make a cone.
Fill 1 tbsp filling inside the cone and apply some water on edges. Seal to give a shape like a samosa. Make it stand and do the same procedure to make samosa with dough.
Deep fry all the ready samosa on a medium flame till golden brown.
Serve with tea or chutney. (You may store these samosa in an air tight container for weeks)
Do not forgot to apply water on edges before sealing samosa, otherwise they may break while frying.
Seal the samosa properly.
Deep fry on medium flame until golden brown in color. (High flame may result uncooked samosa while low flame may result hard cover)
You may use any nuts, easily available to you for stuffing.
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