Samosa Crispy Potato Pastry

In a large bowl, combine all-purpose flour, salt, and carom seeds. Add melted ghee or oil and rub it into the flour until the mixture resembles coarse breadcrumbs. Gradually add warm water, kneading until a firm, smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes.

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, sauté for 1 minute until fragrant. Stir in coriander powder, cumin powder, turmeric powder, and garam masala, cooking for 30 seconds.

Add the coarsely mashed potatoes and green peas to the pan with the spices. Mix well, ensuring the spices are evenly distributed. Add amchur powder and salt to taste. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat and stir in fresh coriander leaves. Let it cool completely.

Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long. Cut each oval in half to form two semi-circles. Take one semi-circle, moisten the straight edge with water, and bring the two ends together to form a cone. Pinch the seam firmly to seal.

Carefully spoon 1-2 tablespoons of the potato filling into the prepared cone. Moisten the top edges of the cone with water. Bring the edges together and press firmly to seal, creating the classic triangular Samosa shape. Ensure there are no gaps for the filling to escape. Repeat with the remaining dough and filling.

Heat vegetable oil in a deep pan or wok over medium-low heat. The oil should not be too hot, as this will prevent the Samosas from cooking through and becoming crispy. Gently slide a few Samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 15-20 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Once golden and crispy, remove the Samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite Indian chutneys, such as mint chutney or tamarind chutney.