How to make it
Add the flour, ¼ cup of oil, carom seeds, and ¾ tsp. of salt to a bowl. Rub the flour in between your palms to incorporate the oil into the flour. You should be able to press down on the flour and have it hold its shape without crumbling. Add in the water a little at a time, mixing it into the flour until a stiff dough forms. Cover and rest for 25-30 minutes.
Add the potatoes to a pot and cover them with cold water. Bring the water to a boil and cook until the potatoes are tender. Drain the potatoes then crumble them into pieces in a bowl. Do not mash the potatoes.
Heat a pan over medium heat then pour in 1 Tbsp. of oil. Add in the cumin seeds and cook until they begin to sizzle. Mix in the ginger and cook until fragrant. Add in the green peas and sauté for about 2 minutes. Sprinkle in the red chili powder, garam masala, cumin powder, and fennel powder. Mix everything together and sauté for about 30 seconds. Add in the potatoes, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and remaining ½ tsp. of salt. Cook for 2-3 minutes then mix in the coriander leaves. Remove the pan from heat and stir in the lemon juice.
Knead the dough until it smooths out a bit. Divide the dough into 5 evenly sized balls. While working with one ball of dough, cover the remaining balls with plastic wrap to prevent them from drying out. Lightly grease the work surface with oil. Flatten one ball of dough and lightly grease it with oil. Roll the dough out into an oval shape, about 8 ½ inches long and 6 ½ inches wide. Cut the oval in half, crosswise.
Take one half of the oval and brush the straight edge with water. Join one end of the edge to the other end of the edge so that you form a cone shape. Pinch the seams together so that it is sealed. Fill the cone with the potato mixture then brush the top edges of the dough with water. Pinch the edges together until the seam is sealed. Set the assembled samosas aside and cover with a cloth while you assemble the remaining samosas.
Fill a pot with a few inches of oil. Heat over medium heat. To know if the oil is ready, add in a small scrap of dough. It should slowly rise and there should be tiny bubbles. Add a few of the samosas into the oil. Cook for about 10-12 minutes. When the dough becomes slightly firm, increase the heat a little bit and flip the samosas onto the other side. Fry until crispy and golden brown. Remove the samosas from the oil and allow them to drain on paper towels. Continue to fry the remaining samosas. When all the samosas have been fried, place them onto a serving tray and serve with mint chutney. Enjoy!