My kids have been pestering me to make Samosa from base at home for many months. Most of the time either I do frozen samosa or with the samosa sheets. My son was asking for Indian type of Samosa. I have been postponing the making of it for one reason or other. Finally I got around it. My kids  loved it. My kids gave me double thumbs up..

For the crust:
All-purpose Flour / Maida – 3 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Water – 1/4 cup + 2 Tbsp
For the filling:
Potatoes – 4 medium size (Peel the skin and cook together with mixed vegetables)
Mixed vegetables (Carrot, Beans, Peas) - 3 Cups
Salt – to taste
Subji Masala – 1/2 tsp
Turmeric Powder – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tablespoon chopped finely
Onion  – 3 (sliced in junks)
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Green Chillies – 7-8 per your spice level
Meat masala – 1/2 teaspoon

Cut the vegetable finely. Cook the vegetables together with Potato and salt. Use little water possible  (I have used pressure cooker and cook till 3 whistle). Mas the vegetables slightly.
Heat the kada and add 2 teaspoon of oil. Fry Add Onion, Garlic and Ginger. Fry till light brown. Add green chillies and fry for another 40sec. Switch off the flame and let it cool down. Grind to think paste (No need to add water)
Heat rest of oil in the kada. Add Cumin seeds. let it crackle. Grinded paste. Fry for 2-3 mins. Add cooked vegetable mix well.
Add Turmeric powder, Subji powder, meat masala  mix it well
Finally add the coriander leaves and mix it well. Keep it aside
In a bowl, mix flour, Salt and Ajwain.
Add 2 Tablespoon of hot Oil and mix until all the oil is well incorporated into the flour.
Add  Water and knead into a smooth firm dough. 

Wrap in plastic wrap and let it rest for 30 minutes. Divide Dough into small portions (slightly bigger than a golf ball).
Roll out each portion into a thin oval shape.Cut the oval down the center to make two semi-ovals. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
Deep fry until golden.
Serve hot with Tamarind (sweet) Chutney, Green Chutney or Ketchup.