Prepare the Dough: Combine flour, carom seeds, half of the salt, and ghee in a large bowl. Rub the ghee into the flour mixture until it resembles breadcrumbs. Gradually add water and knead into a stiff, smooth dough. Cover and let it rest for 30 minutes.
Prepare the Potatoes: Boil the potatoes until tender. Peel and mash them roughly.
Prepare the Filling: Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chilies, and sauté for 1 minute. Add green peas, coriander powder, turmeric powder, garam masala, amchur, and the remaining salt. Cook for 2-3 minutes, stirring occasionally. Add the mashed potatoes and mix well to combine with the spices. Stir in the fresh coriander leaves. Remove from heat and let the filling cool completely.
Assemble the Samosas: Divide the dough into equal portions. Roll each portion into an oval or circle. Cut the rolled dough in half. Take one half, moisten the straight edge with water, and form a cone. Press the seam firmly. Fill the cone with the potato and pea mixture. Moisten the remaining edges and seal tightly, creating pleats on one side for a traditional samosa shape. Repeat with the remaining dough and filling.
Fry the Samosas: Heat vegetable oil for deep frying in a deep pan or wok over medium-low heat. Once the oil is hot (around 160-170°C / 325-340°F), carefully slide a few samosas into the oil, ensuring not to overcrowd the pan. Fry the samosas, turning occasionally, for 10-15 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with chutney.
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