Peel, halve, and boil the potatoes in a pot of water until they are tender when pierced with a fork. Alternatively, pressure-cook unpeeled potatoes on medium heat for 5 whistles or in an Instant Pot for 8 minutes on a trivet. Once cooked, allow the potatoes to cool, then peel and crumble them. Avoid mashing the potatoes as crumbled texture is preferred. Set aside.

In a large mixing bowl, combine the flour, carom seeds, salt, and oil. Rub the flour mixture between your fingers for 3-4 minutes until it resembles breadcrumbs. This step is essential for achieving a flaky samosa crust. Test the consistency by pressing a handful of flour – it should hold its shape without crumbling, indicating the oil is well incorporated. Gradually add water and mix until a slightly stiff yet pliable dough forms. Cover the dough and let it rest for 25-30 minutes.

Heat a pan over medium heat with oil. Add the cumin seeds and allow them to sizzle. Then, add the ginger and green chilies, frying until the ginger becomes aromatic, approximately 30-60 seconds. Add the green peas and sauté for 2 minutes. Stir in the red chili powder, garam masala, cumin powder, chaat masala (optional), and fennel powder. Sauté for another 30 seconds to blend the spices. Add the crumbled potatoes and sprinkle with salt, mixing well. Sauté for 2-3 minutes, then stir in the chopped coriander leaves. Taste and adjust salt if needed. Add lemon juice, then divide the mixture into 10 portions and set aside to cool.

Gently knead the dough to smooth it slightly, then divide it into 5 equal portions, rolling each into a ball. Keep the dough balls covered to prevent drying. Lightly grease your rolling surface and flatten one ball of dough. Roll it into a circle or oval, approximately 8.5 inches in length and 6.5 inches in width, with a thickness neither too thick nor too thin. Cut the rolled dough in half to form two semicircles.

Take one semicircle and lightly apply water along the straight edge. Fold the dough to form a cone, pressing the edges gently to seal from the inside. Fill the cone with one portion of the potato filling, pressing down gently to secure the filling within the cone. Apply water along the edges, bringing them together and sealing by pinching. To create a standing samosa, make a pleat on one side, bringing it back to seal the edges. Repeat this process with the remaining dough and filling.

Begin heating oil in a deep frying pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; it should create small bubbles and take a few moments to rise to the surface. This indicates the oil is at the correct temperature. Add as many samosas as the pan allows, frying them undisturbed on low heat for 10-12 minutes. Once the crust becomes firm, increase the heat to medium and turn the samosas until they are evenly crispy and golden. Remove the fried samosas to a wire rack or colander. Allow the oil temperature to lower slightly before frying the next batch.

Preheat the oven to 360°F (180°C) for 20 minutes. Generously brush each samosa with oil and arrange them on a baking tray. Bake for 35-40 minutes, turning halfway through, until golden and crisp.

Preheat your air fryer to 360°F (180°C) for 7 minutes if required. Spray or brush the samosas with oil, arranging them in the air fryer basket with an inch of space between each. Air fry for 12 minutes, then turn and cook for an additional 5-6 minutes or until golden and crisp.