In a large mixing bowl, combine all-purpose flour and salt. Drizzle in vegetable oil and mix until you achieve a crumbly texture. Gradually add cold water, kneading until the dough is smooth and elastic, about 5-7 minutes. Cover it with a clean kitchen towel and let it rest for 30 minutes.

Heat 2 tablespoons of ghee in a skillet over medium heat. Add cumin seeds and let them splutter. Stir in the boiled and mashed potatoes along with mixed vegetables. Add spices and cook for 5 minutes until fragrant. Remove from heat and fold in fresh coriander leaves.

Divide the rested dough into small portions and roll into balls. Flatten each ball into an oval shape, cut in half. Form a cone and fill with 1-2 tablespoons of filling. Seal the top tightly.

Heat ghee or oil in a deep frying pan until it reaches around 350°F (175°C). Fry the samosas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Arrange the samosas on a serving platter and serve with mint chutney, tamarind chutney, or a yogurt sauce.