Heat oil in a pan over medium heat.
Add the minced meat, breaking up any lumps, and cook for 6–8 minutes until the colour changes.
Stir in the garlic paste and cumin seeds, sautéing for about 1 minute until fragrant.
Add chopped onions and cook for 3–4 minutes until they soften.
Mix in the chilli powder, crushed coriander seeds, turmeric powder, and salt, cooking for another 3–4 minutes to combine the flavours.
Add the boiled potatoes and cook for 4–5 minutes, stirring gently to mix.
Finish the filling by folding in fresh coriander, then set it aside to cool completely.
For the dough, combine plain flour, carom seeds, salt, and oil in a bowl until the mixture becomes crumbly.
Gradually add water in small amounts while kneading until the dough is firm and smooth.
Cover the dough and let it rest for at least 30 minutes.
Divide the dough into small round balls, then roll each ball into a circle of medium thickness.
Cut each rolled circle in half, then shape one half into a cone and seal the edge with water.
Fill the cone with the cooled keema mixture, being careful not to overfill, and seal the top with water. At this stage, samosas can be frozen if desired.
Heat oil in a deep pan to medium-hot. Carefully place samosas in the oil and fry for 4–5 minutes on one side.
Flip the samosas and fry for an additional 3–4 minutes until golden brown and crisp.
Remove samosas from the oil and drain excess oil on paper towels. Serve hot with chutney.
