Peel 3-4 medium potatoes and cut in half. Boil in water until tender but not mushy.

Cool the potatoes and crumble into a medium bowl. Set aside.

Add the flour, carom seeds, salt, and oil or ghee to a mixing bowl to make the dough. Mix well, rubbing the flour between your palms to ensure oil is well incorporated. When finished, flour should look like breadcrumbs and should hold shape if held in your hand. If it crumbles, continue working until oil is incorporated well.

Add 4 tbsp. water and begin forming dough ball. Add more water as needed tablespoon by tablespoon. dough should be firm but not sticky. Cover and rest for 25-30 minutes while you make the potato filling.

Heat 1 tbsp. oil in pan and add cumin seeds. When seeds begin to pop and sizzle, add ginger and green chiles. Sauté for 30-60 seconds. Add peas and sauté for another 2-3 minutes. If you want to use hing, add it now. Add the red chili powder, salt, garam masala, cumin, and fennel powder and mix.

Stir the potatoes into the cumin mixture and sprinkle in salt. Sauté for another 2-3 minutes. Mix in the coriander leaves and set aside to cool.

After cooled, taste and add more salt if needed. Divide mixture into 10 portions.

Knead the dough gently and divide into 5 portions. Roll each portion into a ball. Keep balls covered when not working with it.

Grease a rolling area and flatten one of the balls. Drizzle in a few drops of oil. Roll the dough into an oval about 8.5" long and 6.5" wide.

Cut the oval in half. Each section will make a samosa.

Apply water on the straight edge of the dough. Roll the dough around your fingers to create a cone shape with the point at your fingertips. Make sure the edges are stuck together well.

Fill the cone with the potato masala and press down with your finger to push to the bottom of the cone. Smear water on the edges and bring together to seal edges together. Recover to prevent drying and repeat until you have 5 samosas. While you are frying the first 5 samosas, continue assembling the remaining samosas.

Heat oil in pan until it is medium-hot. Dough dropped into the oil should make tiny bubbles as it cooks and does not rise to the surface immediately.

Add samosas to the oil and fry on low heat. Leave the samosas undisturbed for about 10-12 minutes until crust is firm.

Flip the samosas and increase heat to medium until the crust is gold and crispy. Remove and place on a wire rack or in a steel colander. Before frying more, allow the oil to get to the right temperature again.

Serve with mint or sweet tamarind chutney.