Method:

For dough:

Add refined flour, carom seeds and ghee in a bowl, combine well with finger tips till it looks like bread crumbs.

Add salt and mix well. Add chilled water and knead enough to combine and form a tight dough.

For Filling:

Heat oil in a pan, ginger, fennel seeds, crushed coriander and cumin seeds. Cook till fragrant.

Add carom seeds and mix well. Chop the potatoes and add in, mix and cook for 4-5 minutes.

Add black pepper powder, enough for taste and color both.

Add salt and mix well. Add dried mango powder in the end and mix well.

Allow to cool down.

For Samosa:

Divide the prepared dough in equal portions, and roll it in an oval and long shape.

Divide the rolled dough sheet into two halves, shape it into a triangle forming a cone.

Fill the dough cone with the prepared potato filling and seal the edges by overlapping them.

Deep fry the prepared samosas in medium hot oil till golden brown and cripsy.

Drain on absorbent paper and serve hot with choice of chutney.