Step 1

Mix the flour, carom seeds, oil and salt in a large bowl or in a stand mixer.

Step 2

Add water, half a cup at first and then a tablespoon at a time, and knead until you have a very stiff dough. You want to be very sure your dough is very stiff and not soft. Cover the dough and set aside while you make the filling

Step 3

Crumble the potatoes with your fingers so you have a few lumps -- you don't want to mash these like you would if you were making mashed potatoes. You want some texture in here.

Step 4

Heat the oil.

Step 5

Add the cumin seeds and, as they start to brown, add the ginger.

Step 6

Saute the ginger for 30 seconds, the add the coriander leaves and the green chili pepper. Saute for a few seconds.

Step 7

Add the coriander powder, turmeric, pomegranate seed powder and chaat masala (or lemon juice if you're using that instead). Stir to mix.

Step 8

Add the potatoes and mix well.

Step 9

Add the peas and stir-fry until the peas are tender and the mixture is very dry, about two to three more minutes.

Step 10

Add salt to taste. Turn off the heat and let the filling cool slightly.

Step 11

Divide the dough into 7 equal balls.

Step 12

Roll out each ball into an oval, about six inches long and four inches wide. Use some oil to coat the countertop if needed to keep the dough from sticking.

Step 13

Using a pizza cutter, cut across the long side of the oval to create two semicircular pieces.

Step 14

Coat the edges of each semicircle with water.

Step 15

Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.

Step 16

Inside the cone, place a few teaspoons of the filling.

Step 17

Now seal the top of the samosa by pressing the top seam together and back.

Step 18

Repeat for remaining 13 samosas.

Step 19

In a wok or a frying pan, heat three inches of oil.

Step 20

When the oil reaches 300 degrees Fahrenheit, drop the samosas, one at a time, taking care not to crowd the pan or you'll end up bringing the oil temperature down very fast. I have an eight-inch wok and I fry three samosas at a time.

Step 21

Fry the samosas, turning over occasionally, until they are golden-brown.

Step 22

Drain on paper towels before serving with a date-tamarind chutney.