Mix the flour, ghee, carom seeds, and salt together.

Gradually add a little water at a time and knead into a dough that is neither too soft nor too firm.

Let the dough rest for 20 minutes.

Divide the dough into small balls and roll each into a small circle. Cut each circle in half. Take one half, apply a paste of flour and water along the edge, and shape it into a cone, pressing the edges to seal.

Fill the cone with the potato filling. You can also add cashews and raisins if you like. Seal the top to close the samosa.

Prepare all the samosas in the same way.

Heat oil in a deep pan or wok. Fry the samosas on low to medium heat until they are golden brown.

Serve hot with green chutney and ketchup.