In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Gradually add 3 tablespoons of vegetable oil, mixing until the flour resembles coarse crumbs. Slowly drizzle in water, a little at a time, kneading the dough until it’s smooth and pliable, about 5-7 minutes. Cover it with a damp cloth and let it rest for 30 minutes.

Heat 2 tablespoons of ghee or vegetable oil in a skillet over medium heat. Add 1 teaspoon of cumin seeds, allowing them to sizzle until fragrant, about 30 seconds. Stir in 2 medium boiled and mashed potatoes along with 1 cup of mixed boiled vegetables, cooking for 3-5 minutes while mixing well. Add spices: 1 teaspoon each of garam masala, coriander powder, turmeric powder, and red chili powder; cook for an additional 2 minutes, then set aside to cool.

Divide the rested dough into golf ball-sized portions. Roll each portion into an oval shape, then cut it in half to form two semi-circles. Take one semi-circle, and with a little water, pinch one edge together to form a cone. Fill the cone with 1-2 tablespoons of the vegetable potato filling, ensuring not to overfill. Seal the open edge tightly.

Heat ghee or oil in a deep pan over medium heat until it reaches 350°F (175°C). Carefully drop in the shaped samosas, frying in batches to avoid overcrowding. Fry each batch for 3-4 minutes or until golden brown, turning occasionally.

Transfer the crispy vegetable samosas to a serving platter and garnish with fresh coriander leaves if desired. Pair them with mint chutney or tangy tamarind sauce.