• Add enough water to cover the potatoes in a big pot. Put the pot on the stove over medium-high heat and boil until the potatoes are soft let the potatoes cool down.

Make Dough

• In a bowl, add flour, salt, carom seeds, and ghee or oil. Mix it with your hands and then slowly add water while kneading until a hard dough forms. It's slightly harder than the regular dough for rotis. Cover with a kitchen towel and let it rest.

Prepare Filling

• In a pan, over medium heat add 1 tbsp of oil, then add cumin seeds, give it a minute then add all of your spices. Cook spices for 1-2 minutes.
• Lower the heat and now add boiled potatoes and roughly break them with your hands. Mix everything.
• Now add 1 cup of peas and mix.
• Add green chilies and cilantro. Take it off the heat to cool down.

Shape Samosas

• Divide the dough into 8 pieces and roll to make dough balls.
• Dip the dough ball in a little bit of oil and roll it into an oval-shaped roti. They don't have to be perfect. Now with the help of a knife or a pizza cutter, cut the roti into two.
• Apply water on the flat side of the rolled dough and bring the other end to make a cone shape. Check the video for details.
• Add a tablespoon of potato filling, and apply a little bit of water to close the edges of the samosa.
• Keep repeating until all of the dough is used.
• You can freeze the samosas at this point or fry them on medium-low heat until golden and crispy.

Fry Samosa

• Heat oil in a deep pan. To check if the oil is ready, drop a small piece of dough in it. It floats slowly to the surface, which means the oil is ready to fry samosa.
• Fry over medium-low heat for 4-5 minutes per side and enjoy with green chutney.