Preparation Time:30minutes
In a large mixing bowl, combine the all-purpose flour, carom seeds, salt, and oil/ghee. Rub the oil into the flour until it forms a breadcrumb-like texture. Gradually add water and knead the dough into a stiff but smooth dough. The dough should be firm, not too soft. Cover the dough with a damp cloth and let it rest for 30 minutes.
Heat 1 tablespoon of oil in a pan on medium heat. Add cumin seeds and let them splutter. Add grated ginger and green chilies; sauté for a minute. Add green peas and sauté for a couple of minutes. Now add mashed potatoes, followed by coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, amchur, and salt. Mix well and cook for 3-4 minutes. Stir in chopped coriander leaves and turn off the heat. Let the filling cool completely.
After the dough has rested, divide it into equal portions (about 6-8 balls). Roll each dough ball into a thin oval or circle (about 6 inches in diameter). Cut the rolled dough in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water. Fill the cone with 1-2 tablespoons of the prepared potato stuffing. Heat oil in a deep frying pan on medium heat.
Serve hot samosas with mint chutney, tamarind chutney, or tomato ketchup. You can also enjoy them with a cup of masala chai.
