In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Drizzle in 2 tablespoons of vegetable oil, mixing until the texture resembles coarse crumbs. Gradually add cold water—start with about ½ cup—kneading until a smooth and firm dough forms. Cover with a damp cloth and let it rest for 30 minutes.

While the dough rests, heat 2 tablespoons of ghee in a skillet over medium heat. Add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds. Mix in 2 cups of boiled and mashed potatoes along with 1 cup of mixed vegetables, cooking for 5 minutes.

Now add seasoning: stir in 1 teaspoon each of garam masala, coriander powder, turmeric, red chili powder, and a pinch of salt. Mix thoroughly and cook for another 2 minutes before folding in fresh coriander leaves.

Divide the rested dough into small balls. Roll each into a thin oval, then cut in half to create two semi-circles. Form a cone with one semi-circle and seal with water.

Fill the cones with 1-2 tablespoons of the vegetable filling and pinch the top edge to seal firmly. Repeat until all dough and filling are used.

Heat ghee or oil in a deep pan until 350°F (175°C). Slide in filled samosas and fry for 3-4 minutes until golden brown. Remove and drain on paper towels.

Once drained, arrange samosas on a serving platter. Pair with chutney or yogurt sauce for dipping.