In a large bowl, mix the all-purpose flour, oil or ghee, salt, carom seeds with your fingers.

Add water and knead into a soft dough. Cover it and keep it aside for 1 hour.  

Boil the potato, mung sprouts, peas and chickpeas separately with a pinch of salt till they are really tender.

Strain the chickpeas, peas and mung sprouts.

Peel the potato and mash it well.

Finely chop the coriander leaves, chillies and keep aside.

Take a large bowl and mix the mashed potato, chickpeas, peas mung sprouts, coriander leaves, chillies with your hands.

Add the tamarind powder, lemon juice and salt.

Pound the entire mixture again thoroughly and keep aside.

Take the dough which was kept aside for 1 hour and break it into 8 equal pieces.

Take each piece and roll it with a rolling pin ensure that it's neither too thick or thin.

Take a knife and cut each rolled piece from the middle, dividing it into equal halves. Each half should look like a semi-circle.

Apply some water at the edges of each half of the cut dough.

Join the two edges and make a cone.

Stuff the samosa cone with a spoonful of stuffing.

Dip your fingertips in some water and close the top, open part of the cone.

With some more water, press all the edges gently to ensure that they are sealed, tightly.

Now prepare all the samosa as mentioned above and keep it on a plate, aside.

Take a deep-frying pan, pour the vegetable oil and heat it on high flame.

Once hot, add two pieces of samosa, reduce the flame to medium and fry until golden brown. If you keep frying on high heat, then the crust will turn brown quickly but will be uncooked from inside.

Once brown, take it out on a plate, drain the excess oil.

For best results, fry the samosas in batches and turn the heat on every time you start with a new batch, and reduce it later.

Serve it with hot just like it is or with your favourite dip.