Crispy pastry filled with spiced mashed potatoes, green peas, and aromatic cumin.
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Mix flour, carom seeds, salt, and ghee in a bowl; rub the ghee into the flour until it resembles breadcrumbs, then add cold water gradually to knead a very stiff dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes to ensure a flaky crust.
Heat a tablespoon of oil in a pan, add cumin seeds until they sizzle, then sauté the ginger-chili paste and green peas for 2 minutes.
Add the cubed potatoes, turmeric, garam masala, amchur, and salt; mash the potatoes slightly while mixing and cook for 5 minutes, then let the filling cool completely.
Divide the dough into equal balls, roll each into an oval shape, and cut the oval in half to create two semi-circles.
Fold each semi-circle into a cone, sealing the straight edge with a little water, then fill with the potato mixture and seal the top edge firmly.
Heat oil in a deep pan on low-medium heat; fry the samosas in small batches slowly until they are golden brown and crispy.
Drain on paper towels and serve hot with mint-coriander chutney or tamarind sauce.
