Combine all-purpose flour, fine sooji, and kosher salt in a mixing bowl. Add crushed ajwain seeds and mix in melted ghee until the mixture resembles coarse crumbs. Gradually add water to form a firm dough, cover it, and let it rest for 20 minutes.

Steam the potatoes until tender, then cool, peel, and dice them. Dry roast the spices (coriander, cumin, fennel) before grinding into a fine powder. Heat oil in a pan, sauté the ground spices, then add hing, turmeric, ginger, and minced green chilies. Stir and sauté for an additional 30 seconds before mixing in the diced potatoes. Gently mash everything together, seasoning with salt, red chili powder, garam masala, chopped cilantro, kasoori methi, and lemon juice. Allow to cool completely.

Divide the rested dough into six equal portions, rolling each into a ball. Roll each ball into an oval shape and cut it in half. Create cones with the semi-circles, fill them with the cooled potato mixture, and seal the edges firmly. Repeat this process with the remaining dough.

For deep frying, heat oil in a frying pan and fry the samosas in batches until golden brown and crispy. For air frying, preheat your air fryer and lightly brush the samosas with oil, then air fry until crisp and golden.