In a large mixing bowl, combine the all-purpose flour, carom seeds, and salt, then rub in the melted ghee with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add the chilled water and knead into a stiff, smooth dough that does not stick to your hands, then cover it with a damp cloth.

Let the covered dough rest at room temperature so the gluten relaxes, making it easier to roll out later.

Heat a little oil in a kadai, add the cumin seeds and let them sizzle, then stir in the grated ginger and chopped green chili and sauté until fragrant.

Add the boiled mashed potatoes, green peas, coriander powder, garam masala, and amchur to the pan, then mix well and cook, stirring occasionally, until the peas are tender and the spices are evenly distributed.

Stir in the chopped fresh coriander and taste and adjust the salt, then turn off the heat and let the filling cool completely before assembling the samosas.

Divide the rested dough into equal balls, roll each one into a thin oval, and cut it in half to form two semi-circles per ball.

Fold each semi-circle into a cone, sealing the straight edge with a dab of water, then fill each cone generously with the cooled potato filling.

Pinch and seal the open edge of each filled cone firmly with a little water, pressing along a small pleated base so the samosa can stand upright.

Heat the vegetable oil in a kadai over medium-low heat until it reaches a gentle frying temperature, ideal for slow-cooking the samosas through without over-browning the crust.

Gently slide the samosas into the warm oil in batches and fry on low to medium heat, turning occasionally, until they are golden brown and crisp on all sides.

Remove the golden samosas with a slotted spoon and drain them on paper towels for a minute before serving hot with tamarind and mint chutneys.