Make the dough: In a large bowl combine All-Purpose Flour with Carom Seeds and Salt. Add 2 tablespoons of Neutral Oil and enough Water to bring the mixture together into a firm, non-sticky dough. Knead for 5–7 minutes until smooth, cover and let rest for 20–30 minutes.
Prepare the vegetables: Boil, drain and peel the Potato then mash coarsely. Cook the Green Peas until tender and roughly mash or fold into the potatoes so the filling holds together but still has texture.
Temper the spices: Heat about 1 tablespoon oil in a skillet and add Cumin Seeds, Fennel Seeds and Coriander Seeds. Let them sizzle for a few seconds until fragrant.
Aromatics: Add grated Ginger and chopped Green Chilies to the pan and sauté briefly to release their flavor.
Season the filling: Add the mashed potato and peas to the skillet and stir in Red Chili Powder, Turmeric Powder, Amchur, Garam Masala and a pinch of Kasuri Methi. Season with salt to taste and cook for 2–3 minutes, stirring, until the spices are well incorporated. Remove from heat and let the filling cool slightly.
Finish the filling: Stir in chopped fresh Coriander for brightness, then taste and adjust seasoning as needed. Let the mixture cool enough to handle for stuffing.
Shape the samosas: Divide the rested dough into equal golf-ball sized portions. Roll each ball into a thin circle, then cut the circle in half. Take one semicircle, form it into a cone by folding and sealing the straight edge with a little water, creating a pocket.
Stuff and seal: Fill each cone with about 1–2 tablespoons of the potato-pea mixture, then wet the open edges and press to seal tightly into a triangular parcel so no filling escapes while frying.
Fry until golden: Heat enough neutral oil in a deep pan for deep frying to medium-high. Fry the samosas in batches, turning occasionally, until evenly golden brown and crisp. Drain on paper towels and let cool slightly before serving.
Serve: Enjoy warm samosas with chutney or ketchup as a snack or appetizer.
