1-Getting samosas just right involves a few key steps, starting with the dough and moving to the flavorful filling. Begin by mixing the dough ingredients to achieve that ideal flaky crust. First, combine 2 cups of all-purpose flour, 3/4 teaspoon carom seeds, 3/4 teaspoon salt, and 1/4 cup oil or melted ghee, rubbing them together until the mixture resembles breadcrumbs. Gradually add about 6 tablespoons of water to form a firm, stiff, non-sticky dough, then let it rest for 25 to 30 minutes.

2-Next, prepare the filling to pack in those spices and veggies. Heat 1 tablespoon of oil or ghee in a pan, add 3/4 teaspoon cumin seeds and let them splutter. Stir in 1 tablespoon minced ginger, 1 to 2 chopped green chilies if using, and a pinch of hing. Add 1/2 cup green peas along with the spices like 3/4 teaspoon Kashmiri red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon cumin powder, and any optional powders such as 1/2 teaspoon amchur or fennel. Mix in the 4 medium crumbled potatoes, salt to taste, 4 tablespoons chopped coriander, and 1 teaspoon lemon juice, cooking for 2 to 3 minutes until everything blends well, then cool the mixture.

3-Shaping and Cooking the Samosas. After the dough rests, knead it again lightly and divide it into 5 equal parts. Roll each part into an oval about 8.5 by 6.5 inches, then cut each in half to make semi-circles. Shape each half into a cone, fill it with the potato mixture, and seal the edges carefully. For frying, heat oil in a pan on a low flame for 10 to 12 minutes initially, then increase to medium heat until the samosas turn golden and crisp. Drain them on paper and serve with mint chutney, tamarind chutney, or tomato sauce. If you prefer, bake at 360°F (180°C) for 35 to 40 minutes with a light oil brush, or air-fry for about 18 minutes for a healthier twist.