You can either use a stand mixer with a dough attachment or knead with your hands.

Add flour, salt, caraway seeds and ghee or oil and give it a mix. Now add the chilled water gradually and knead a firm tight dough. If using a stand mixer this process will take about 5-6 minutes on low speed. 

If kneading with hands knead about 7-8 minutes until the dough becomes smooth.

Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin and keep it aside.

I prefer to keep it in the Instant Pot on Yogurt mode on Normal Heat for an hour.

Heat oil in a pan, add ginger, cumin seeds, salt and garam masala and cook until fragrant.

Add the chopped boiled potatoes, semi-mash them and cook until the potatoes start sticking to the pan. Add the peas and cook for another couple minutes.

Allow the mixture to cool down

Dive the dough into 20 balls for mini samosas or 8 large samosas

Roll the dough into an oval about 10 inches long and 6 inches wide. Grease the ball with a drop of oil if required.

Cut the oval shaped rolled dough into half.

Take the half such that the cut edges are towards the tip of the index finger and the thumb.

Using the index finger of the other hand dab it in water and apply the water from one edge to the other.

Now shape it into a cone, slightly overlapping the edges with the cavity of the cone facing you.

Slightly press the overlapping edges to make sure the edges are sealed.

Next fill the stuffing gently.

Apply water on the open edges and then seal the edges again by pinching them.

Press the bottom of the samosa gentle on the palm to give it a firm seat which will make the samosa stand.

Coat the samosa with oil generously.

Arrange the samosas in the fryer basket or baking sheet such that they are not over crowded. If using the air fryer or crisper lids, close the lids and you will have to make multiple batches.

Air fry or bake at 350 F /180 C for 20 mins until the samosas are evenly golden brown, flipping sides in between.

Heat enough oil in a heavy bottom wok to deep fry the Samosas.

Once the oil is hot reduce the heat from high to medium.

Now slide the samosas into the hot oil carefully. Flip the side and cook until golden brown.

Remove samosa and place it on a kitchen towel to absorb excess oil.

Repeat the procedure for the remaining dough.