Bring a large pot of water to boil. Add potatoes. Cook for 6-7 minutes or until tender. Drain. Set aside.

Heat oil in a large frying pan over medium-high heat. Add cumin seeds. Sauté, stirring, for 30 seconds.

Add ginger and green chilies. Sauté, stirring, for 1 minute or until fragrant.

Add ground cumin, ground fennel, garam masala, red chili powder, amchur powder and asafetida. Sauté, stirring, for 1 minute or until aromatic.

Add green peas. Stir to combine. Cook, stirring occasionally, for 2 minutes.

Add potatoes. Using a potato masher or spoon, mash lightly.

Add coriander (cilantro) leaves and kasuri methi (dried fenugreek leaves). Season with salt. Stir to combine. Cook, stirring occasionally, for 2 minutes.

Remove from heat. Cool completely.

Place flour in a large bowl.

Add carom seeds, salt and melted ghee.

Using your fingertips or a pastry blender, blend ghee with flour until the mixture resembles breadcrumbs.

Add water, little by little, to make tight dough.

Turn the dough onto a lightly floured surface and knead for 5 minutes.

Cover with damp tea towel and rest for 30 minutes.

Knead again for 3 minutes.

Divide the dough into 6 equal portions. Form 6 balls.

Working with one dough ball at a time, roll out into an oval shape with a thickness of 3 mm. It should neither be too thick nor too thin.

Cut the rolled dough ball into two semi-circles.

Brush the straight edge of semi-circle with a little water and fold to make a triangle. Press firmly to seal the edges. Now you will get a pastry cone.

Place the cone between your thumb and index finger.

Place potato filling in the cone leaving about 1 cm between the filling and the edge of the cone.

Using your fingers, moisten the edge of the dough cone with a little water.

Make a small fold on the longer side of the cone and pinch the edges with your fingers to seal the two edges of the cone together. Repeat with remaining dough.

Heat oil over medium heat in a large pan.

Add samosas, in batches, and fry until golden.

Drain on an absorbent towel. Serve with your favorite dip or chutney.

Preheat air fryer to 350 F / 180 C. Brush the samosas generously with oil. Place them in air fryer basket and air fry for 12-15 minutes or until evenly golden brown.