Prepare the dough by mixing flour, salt, olive oil, and ajwain.

Add water gradually to form a soft, firm dough.

Knead for 2-3 minutes and cover with a moist cloth; let it rest for 15-20 minutes.

Heat olive oil in a pan; add chopped spinach and saute until softened and water evaporates.

Let the spinach cool completely.

Combine spinach with paneer, garam masala, green chilies, chaat masala, and salt.

Adjust salt and spice levels.

Roll dough into 3-inch circles and cut in half.

Spread water along the edge of each half and fold into a cone.

Fill with spinach paneer mixture and seal the edges.

Press edges with a fork.

Heat olive oil for deep frying on medium heat.

Gently slip samosas into the oil and fry until golden brown, turning occasionally.

Drain on absorbent paper.

Let rest for 5 minutes before serving with chutney.