First, combine the whole wheat flour, semolina, oil, carom seeds, and salt in a bowl. Mix well, then gradually add water to knead into a stiff dough. Rub a little oil over the dough, cover, and set aside.

Peel and mash the boiled potatoes. Add turmeric, chili powder, coriander powder, garam masala, salt, and dried mango powder. Heat oil in a pan, add cumin seeds, mustard seeds, and fennel seeds, and let them sizzle. Add the spiced mashed potatoes and mix well. Cook on high heat for 5 minutes, then turn off the heat and stir in the chopped green onions.

Take a large portion of dough and roll it out into a big circle. Trim the edges to make a square, then cut it in half. Brush the edges with water, place some potato filling on one side, fold over, and press the edges lightly with a fork or spoon to seal.

Shape the rest of the samosas as desired—triangles or pouch shapes. Heat oil in a deep pan, reduce to medium heat, and fry the samosas until golden brown.

Your samosas are ready. Serve hot with sweet chutney or sauce. You can also break the samosas into small pieces, top with yogurt, sweet chutney, sauce, and fine sev for serving.