Boil potatoes just until done. Crumble them , do not mash them up. Set aside.
For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready. Heat a pan with oil. Saute cumin until begins to sizzle.
Add ginger, green chilli and saute until it begins to smell good. Add cashews and raisins if using. Fry for a while.
Add crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.
Mix everything well and saute for 3 to 5 mins. Add coriander leaves and mix well. Set this aside to cool.
Make 4 to 5 portions of the dough and roll to balls. Grease the rolling area and then flatten a ball.
Begin to roll to a oblong or oval shape. Cut it to two. If the edges are too thick, gently roll it to thin down.
Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.
Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well. Finish making all the samosas.
Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
Drain them on to a kitchen tissue. Fry all of them in batches.