Whisk the flour, salt, garlic powder, and caraway seeds in a large mixing bowl until well combined. Pour the melted ghee in. Use your hands to carefully rub the ghee into the flour for 3 to 5 minutes or until the dough resembles crumbles.
Add in 1 tablespoon of water at a time, kneading in between each one until a smooth dough comes together. You don't need the full cup of water. The dough typically requires 5 to 7 tablespoons of liquid.
Then roll the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel or plastic wrap and set it aside to rest for 1 to 2 hours.
Meanwhile, fill a large pot with water. Add your potatoes and bring them to a boil over high heat. Let them cook for 12 to 15 minutes or until fork-tender. Strain them and set them aside.
Make the spice mix: combine the garam masala, ground cumin, ground turmeric, cumin seeds, coriander seeds, and chili powder in a small bowl. Set it aside.
Melt the 3 tablespoons of ghee in a large pan over medium-low heat. Add the whole spice mix. Using a spatula, stir constantly while it cooks for 3 to 4 minutes.
Add the diced onion to the pan and stir it into the spice mix. Let it cook for 5 minutes or until softened.
Place the boiled potatoes in the pan and use a potato masher to purée them. Add the chopped coriander and mix it in; season with salt to taste. Remove from the heat and set the filling aside.
Divide the dough into 12 to 14 equal portions. Roll each one into a ball. You can get more samosas if you make them smaller. Cover the balls with a clean kitchen towel, so they don't dry out.
Sprinkle a little flour onto your work surface. Flour your rolling pin too. Roll out one ball of dough at a time into a large oval. The dough should be thin, like a tortilla or pasta. Slice the oval in two down the middle through the shortest width.
Place one-half of the oval into your extended palm. The flat (cut) side should be pointing toward your fingers. Carefully cup your hand and use your other hand to gently tuck the dough into your palm, creating a small crevice. You will do this for every samosa.
Add 1.5 tablespoons of filling to the center. Repeat this for every samosa.
Moisten the edges with water and pinch the samosa closed in a triangular manner. Make sure the edges are completely sealed. Repeat the last three steps for all the filling and dough.
Fill a medium-sized pot with vegetable oil. Place it over medium-low heat. Allow the oil to heat for 4 to 5 minutes before gently lowering 4 to 5 samosas into the oil. There shouldn't be any vigorous sizzling, only a gentle bubbling of the oil. Compared to other deep-fried foods, it will seem like the oil is too cold, but be patient. Fry the samosas for 10 to 12 minutes or until the edges gain a little color.
Raise the heat to medium and let the samosas fry for another 3 to 5 minutes or until golden brown. Carefully remove them from the oil and set them on a wire rack or paper towel-lined plate to cool.