Mix the flour with the ghee and salt to taste.
Add a little water at a time to it, to make a firm, smooth dough.
Keep aside. In a pan, heat 2 tbsps of oil and add the cumin seeds to it.
When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders.
Fry for just a few seconds.
Add the potato to this spice mixture and mix well.
Season with salt. Simmer and cook for 7-10 minutes. Keep aside.
Divide the dough you made earlier in to golf ball-sized portions.
On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter.
Cut each circle into 2 with a sharp knife.
Take one semi-circle and lightly wet its straight edge with water.
Fold it into a cone, joining this wet edge and pressing gently to seal well.
Fill this cone 3/4 full with the potato filling made earlier.
Deep fry the Samosas till golden. Drain on paper towels.
Serve hot with Tamarind Chutney and Mint-Coriander Chutney.
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