Sieve the flour and take it in a wide bowl. Add salt, carom seeds and 3 tbsp of ghee. Give a quick mix.

The ghee reduces the sticky-ness and makes the flour to crumble. Adding water little by little, prepare stiff dough. Knead well and cover it with damp cloth for 15 minutes.

Cut the potato in to half and pressure cook it until soft. Let the pressure subside naturally then peel off the skin from potatoes, crumble it well and keep aside.

Heat a pan with oil, cumin seeds and grated ginger. Saute for while. Add in fresh peas and all the spices like turmeric powder, red chilly powder, garam masala, amchur powder and salt. Mix well.

Include crumbled potatoes and stir well for stuffing to come together. Finally add coriander leaves, mix and keep it aside. Samosa stuffing is ready, lets proceed with dough.

After the resting time, knead dough once again and divide it in to 10-12 balls. Take a ball, apply some oil over and roll it in to medium thickness oval. Then cut in to half horizontally.

Take one of halves and apply little water at the cut edge. Bring it together in to cone shape and fill 3/4 of it with prepared stuffing.

Make a single pleat just opposite the to the sealed side. Apply little water to that edge and seal it with opposite edge. This gives triangular samosa shape.

Repeat the process with all the dough balls. And keep a batch of samosas ready to fry. Meanwhile heat a pan with enough oil and when the oil gets heated up, keep the flame to medium and drop a batch of samosa in to oil.

Fry them in medium flame till the crust turns brown, once done remove from oil using a slotted ladle and drain on kitchen tissue paper.

The famous snack potato samosa is ready to serve with green chutney and tomato ketch up.

The consistency of the dough is very important because it makes the perfect crust of samosa.

The amount of ghee added to make the dough is very crucial, do not compromise with it.

Resting the dough for 15 to 20 minutes also helps in obtaining perfect crust of samosa.

Do not mash up the potatoes while making stuffing, let it be in crumbled form.

You can vary the spices of stuffing according your preferences. I haven't added green chillies to keep the spice-level minimum.

Keep enough oil in the wok to deep fry the samosas, otherwise it touches the base of the wok and turns brown.