• Samosa dough making: mix together flour & salt and add ghee. Rub the ghee with flour till it resembles bread crumbs. Add ¼ cup water gradually and knead it into a stiff dough. You may add a few additional teaspoons of water, if the dough gets too hard to knead. Don't over knead the dough as it has to be of a stiff consistency. Cover the dough with a damp cloth and set aside.
• Samosa filling making: pound coriander seeds, fennel seeds & methi seeds into a coarse powder. Heat oil in a pan or kadai, add the coarse powder and saute for a minute. Add ginger garlic paste and green chillies and stir fry for a minute. Add remaining spice powders, mashed potatoes and salt and mix everything well. Add chopped curry leaves, give it a good mix, take it off the heat and set aside the filling to cool.

Making of samosas:

• Take a lemon sized ball of the dough, roll it out into a poori like circle which is less than 1 mm thick. Cut the rolled poori into half.
• Take one edge of the straight side and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it's sealed. Place samosa filling into the cone, ensuring it to fill it only ¾th of the cone. Seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they dont touch each other and cover them with a damp cloth.
• Preheat the air fryer to 180C.
• Brush the airfryer basket with oil & place about 6 samosas with some gap between the samosas. Brush each samosa with oil & air fry at 180C for 4 minutes. Flip them and air fry at 190 C for 5 minutes. Flip them again, brush with oil & air fry at 190 C for 4 minutes. Flip them, brush with oil & air fry at 200 C for 1 minute on each side and serve.
• Repeat the same process for rest of the samosas.