Samosa

In a large bowl, combine all-purpose flour, salt, and carom seeds. Add melted ghee or oil and rub it into the flour until it resembles breadcrumbs. Gradually add cold 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 chopped onion and saute until translucent, about 3-4 minutes. Add ginger-garlic paste and chopped green chilies, cooking for 1 minute until fragrant.

Reduce heat to low. Add coriander powder, cumin powder, red chili powder, garam masala, turmeric powder, and salt. Cook for 30 seconds, stirring constantly to prevent burning. Add mashed potatoes and green peas, mixing well to combine with the spices. Cook for 2-3 minutes, stirring occasionally. Remove from heat and stir in fresh coriander leaves. 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 thin. Cut each oval in half down the middle, creating two semi-circles.

Take one semi-circle. Dampen the straight edge with water. Bring the two ends of the straight edge together, overlapping slightly, to form a cone. Press firmly to seal the seam. Spoon 1-2 tablespoons of the cooled filling into the cone. Dampen the top edges of the cone, bring them together, and press firmly to seal, creating the classic triangular samosa shape. Ensure no gaps for filling to escape.

Heat oil for deep frying in a karahi or deep pot over medium-low heat. The oil should not be too hot initially. Carefully place the prepared samosas into the warm oil, ensuring not to overcrowd the pot. Fry the samosas for 10-15 minutes, turning occasionally, until they are golden brown and crispy on all sides. Frying on low heat ensures thorough cooking and crispiness.

Once golden and crispy, remove the samosas from the oil using a slotted spoon. Place them on a wire rack or paper towels to drain excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup for an authentic Pakistani experience.