Finely minced cauliflower sautéed with turmeric, garam masala, and green chilies.
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Prepare the dough by mixing flour, ajwain, salt, and 2 tablespoons of ghee; rub until it resembles breadcrumbs, then add water gradually to form a very stiff dough. Rest for 30 minutes.
Heat ghee in a heavy-bottomed pan and sauté the ginger-garlic paste and green chilies until fragrant.
Add the minced cauliflower to the pan and sauté on high heat for 5 minutes to evaporate moisture without making it mushy.
Stir in the turmeric, garam masala, salt, and peas; cook until the cauliflower is tender and the mixture is completely dry.
Fold in the fresh cilantro and allow the 'keema' filling to cool completely to room temperature before assembly.
Divide the dough into equal balls, roll into thin ovals, cut in half, and form cones using a touch of water to seal the edges.
Stuff each cone with the cauliflower mixture, pleat the back edge, and seal tightly to create the classic triangular base.
Deep fry the samosas in oil on low-to-medium heat for 12-15 minutes until they achieve a deep golden brown, blister-free crust.
