Mix 2 cups of all-purpose flour, ¾ teaspoon of carom seeds, and ¾ teaspoon of salt. Rub in ¼ cup of oil, then gradually add 6 tablespoons of water to make a stiff dough. Cover and let rest.
Boil 4 medium potatoes until tender. Peel and crumble them.
Heat 1 tablespoon of oil in a pan. Fry ¾ teaspoon of cumin seeds and 1 tablespoon of minced ginger until fragrant. Add ½ cup of green peas, ¾ teaspoon of garam masala, ¾ teaspoon of red chili powder, and ½ teaspoon of ground cumin.
Stir in the potatoes and 4 tablespoons of finely chopped cilantro, season with salt, and let cool.
Divide the dough into equal balls and roll each into a thin oval. Cut in half, shape each half into a cone, and seal the seam with a little water. Fill with the potato mixture and pinch the top closed.
Heat oil for deep-frying over medium heat until a small piece of dough rises slowly with tiny bubbles. Fry the samosas over low heat for 10-12 minutes, then over medium heat, turning, until golden and crisp.
