​In a large mixing bowl, combine the flour, salt, carom seeds, and 2 tablespoons of oil or ghee. Mix well until it resembles breadcrumbs.

​Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 15-20 minutes.

​For the filling, mix the mashed potatoes with green chili-ginger paste, turmeric powder, chili powder, garam masala, salt, and coriander leaves.

​Divide the rested dough into equal-sized balls. Roll out each ball into a thin, large circle.

​Cut the rolled dough into required shapes (triangles or strips to fold into a triangle shape), place a small portion of the filling in the center, and fold it securely into a neat triangle shape, sealing the edges with a little water or flour paste.

​Heat oil in a kadai on medium-low flame. Carefully drop the prepared triangles into the hot oil.

​Fry them on medium-low heat, turning occasionally, until they turn golden brown and crispy on all sides.

​Remove them using a skimmer spoon and drain excess oil on a paper towel. Serve hot with tea or chutney.