Mix all purpose flour, salt, carom seeds and oil in a bowl.
Mix well for a minute.
Add little water and knead to make a very stiff dough.
Cover the dough with a damp cloth and keep aside for 30 minutes.
Knead the dough once again for a minute.
Divide the dough into 4 equal parts.
Make them into balls.
Cover the dough balls and keep aside for 10 minutes.
Roll the dough ball to make an oval.
Cut the oval from the centre.
Roll and cut all the dough balls in the same manner.
For the filling
Heat vegetable oil in a pan.
Once the oil is hot, add hing, cumin seeds, fennel seeds and coriander seeds and fry them for a few seconds.
Add mashed boiled potatoes and peas.
Add kauri methi, anardana powder, cumin powder, garam masala powder, black pepper powder, dry mango powder, red chilli powder and coriander powder and mix well.
Using a potato masher, mash everything well to make a smooth filling.
Add salt, fresh coriander and mint and mix well.
Remove the pan from heat and let the filling cool completely.
Roll each half oval part a little more.
Apply little oil on straight sides and bring the two ends together to make a cone.
Make sure to seal the ends tightly.
Fill 2 tbsp of potato filling in the cone.
Apply more water on the open sides and make a pleat at the centre of the open edge.
Seal the samosa to make a triangle.
Press the entire samosa a little bit so that it does not puff up while frying.
Make all the samosa in the similar manner.
Heat oil for frying the samosa in a pan.
When the oil is just hot, drop a few samosas in it.
Make sure that the hot is not too hot, otherwise the samosas will have blisters on the surface.
Fry on medium low flame until they are golden brown in color.
Do not over crowd the pan while frying the samosas and fry them in batches.
Each batch will take 15-20 minutes.
Once they are golden brown, tale out on a plate lined with kitchen tissue.
Boil the potatoes a few hours before using them and refrigerate for 4-5 hours.You can add raisins and cashew nuts in the filling if you wish to.Rub the oil into the flour while making the dough. Rub them together well until they look like breadcrumbs.Do not keep the dough soft. It should be stiff, then only your Samosas will turn out nice and crispy.Let the masala cool down properly before you stuff them in the Samosas.Never drop the Samosas in hot oil. it should be fried in moderately hot oil. It should not sizzle when you drop them. Once you drop them fry them on low heat.The samosa should be rolled neither too thick nor too thin.Before the next batch of samosa in the pan, make sure to bring down the temperature of the oil to low.