First, make the dough for the samosas. In a bowl, mix the flour, salt, carom seeds, and vegetable oil. Add water as needed and knead into a dough that is not too stiff. Cover and let the dough rest for 1 hour.

For the filling, roughly mash the boiled potatoes. Heat oil in a skillet, add the potatoes, and mix in all the spices. Fry well, then add the chopped cilantro on top. Make sure the potatoes are well-fried and there is no moisture left, or the samosas may blister while frying.

Divide the dough into small balls and roll each into a circle. Cut each circle in half. Wet the edge of one half with water and shape it into a cone. Fill the cone with the potato mixture, then wet the open edge and press to seal tightly. Let the filled samosas rest for a few minutes, then fry them on low heat until golden brown.