Make dough from the wheat flour adding a little salt, carom seeds and 2 tsp. oil, while adding very little water at intervals. Make sure the dough sticks together and is not crumbled, and DO NOT add a lot of water because the dough needs to be hard and not sticky. This is the most important thing.

Now, cover the dough and keep aside for 20 minutes.

Heat a little oil in a pan and add curry leaves to it. Add peas and green chilli after 10 seconds. Cook for about a minute and then add the mashed potatoes to the pan. Add salt, red chilli powder, garam masala and mango powder. Mix well and let it cook for about 2 minutes.

Turn off the heat and let the stuffing cool. Make medium sized balls of the dough and roll them with a rolling pin to flatten them in shape of a roti. It should not be thin like roti, and not very thick also.

Cut the flattened dough from the middle using a knife in two equal semi-circles. Take each part and shape it into a cone form. Fill it with stuffing and seal the open end with a drop of water. Repeat for all the dough balls.

Now deep fry all the samosas in oil on high heat till they turn dark brownish in colour, while turning them several times so they don't get overcooked or burnt. Take out and put them on tissue paper so all excess oil is absorbed.

Serve hot with coriander chutney and tamarind chutney with a hot cup of tea.