Samosa

In a large bowl, combine all-purpose flour, 1/2 teaspoon salt, carom seeds, and 4 tablespoons ghee or oil. Rub the fat into the flour until the mixture resembles coarse breadcrumbs. Gradually add water, about 1/2 cup, and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add finely chopped onion and saute until it turns translucent. Stir in ginger-garlic paste and chopped green chilies, cooking for another minute until fragrant.

Add cumin powder, coriander powder, red chili powder, and turmeric powder to the pan. Cook for 30 seconds, stirring constantly. Then, add the boiled and mashed potatoes along with the green peas. Mix everything thoroughly, ensuring the spices are evenly distributed throughout the potato mixture.

Stir in garam masala, amchoor powder, and salt to taste. Continue to cook for another 3-5 minutes, gently mashing some of the potatoes to combine flavors. Remove from heat and mix in the fresh coriander leaves. Allow the filling to cool completely before proceeding, as warm filling can make the dough soggy.

Divide the rested dough into 8-10 equal small balls. Roll each ball into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut each oval in half down the middle 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, pressing firmly to seal the seam. Fill the cone with 1-2 tablespoons of the cooled potato filling. Moisten the open edges of the cone with water and carefully press them together to seal the samosa into its classic triangular shape. Repeat with the remaining dough and filling.

Heat oil for deep frying in a heavy-bottomed pot or wok over medium-low heat. Once the oil is hot (test with a small piece of dough; it should sizzle and rise slowly), carefully place a few samosas into the oil, ensuring not to overcrowd the pan. Fry the samosas, turning occasionally, until they are golden brown and crispy on all sides, which usually takes 8-12 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with mint chutney or tamarind sauce.