In a bowl, mix flour, carom seeds, salt, and oil/ghee.

Rub the oil into the flour until it resembles breadcrumbs.

Add water slowly and knead into a firm, stiff dough.

Cover with a damp cloth and rest for 20–30 minutes.

Heat oil in a pan, add cumin seeds and let them crackle.

Add ginger, green chilies, and sauté for a minute.

Add mashed potatoes, peas, turmeric, coriander powder, garam masala, amchur, and salt.

Mix well and cook for 3–4 minutes.

Add fresh coriander and let the filling cool.

Divide dough into small balls. Roll each into an oval, then cut it in half.

Take one half, make a cone shape by folding and sealing the edge with water.

Fill the cone with the potato mixture and seal the open edge tightly.

Heat oil in a kadai for deep frying.

Fry the samosas on medium-low heat until golden and crisp.

Drain on paper towels.

Serve hot with mint chutney, tamarind chutney, or tomato ketchup.

Pair with masala chai for the ultimate Indian tea-time snack.

For a party, serve as part of a chaat platter with yogurt, chutneys, and sev.