Samosa Crispy Potato Pastry

In a large bowl, combine all-purpose flour, salt, and carom seeds if using. Add ghee or oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, saute for a minute until fragrant. Add green peas and cook for 2-3 minutes. Stir in coriander powder, turmeric powder, red chili powder, garam masala, and dry mango powder. Cook for another minute, then add the coarsely mashed potatoes. Mix well, season with salt, and cook for 5-7 minutes, stirring occasionally, until all spices are well incorporated and the mixture is relatively dry. Stir in fresh coriander leaves and let the filling cool completely.

Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half crosswise to create two semi-circles.

Take one semi-circle. Moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone shape, pressing firmly to seal the seam. Fill the cone with about 1-2 tablespoons of the potato filling. Moisten the top edges of the cone with water and gently press them together to seal the samosa into a triangular shape, ensuring no gaps.

Repeat the shaping and filling process with the remaining dough and filling. Place the prepared samosas on a tray, ensuring they do not stick together. You can cover them with a damp cloth if you are not frying immediately.

Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should not be too hot initially. Gently slide a few samosas into the oil, ensuring not to overcrowd the pan. Fry on low to medium heat, turning occasionally, for about 12-15 minutes, or until they turn golden brown and crispy. This slow frying ensures a perfectly cooked and flaky crust. Remove with a slotted spoon and drain excess oil on paper towels.

Serve the hot, crispy potato samosas immediately with your favorite green chutney, tamarind chutney, or tomato ketchup. They are a delightful snack for tea time or an impressive appetizer for guests.