Vegetable Samosa with Spiced Potato Filling

Prepare the dough by mixing flour, salt, carom seeds, and ghee. Rub the fat into the flour until it resembles breadcrumbs. Gradually add cold water to form a very stiff dough. Cover and rest for 30 minutes.

To make the filling, heat 1 tablespoon of oil in a pan. Add cumin seeds, ginger, and green chilies. Sauté for a minute, then add peas and roughly mashed boiled potatoes.

Stir in the garam masala, amchur, turmeric, and salt. Cook for 5 minutes, mashing slightly. Let the filling cool completely.

Divide the dough into equal-sized balls. Roll each ball into a thin oval shape and cut it in half to form two semi-circles.

Lightly moisten the straight edge of a semi-circle with water. Fold into a cone shape, overlapping the edges. Fill with 2 tablespoons of the potato mixture.

Seal the top edge firmly by pinching it together. Repeat with the remaining dough.

Heat oil in a deep pan over low-medium heat. Fry the samosas slowly for 12-15 minutes, turning occasionally, until they are deep golden brown and crispy.

Drain on paper towels and serve hot with chutney.