Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute.
Add sesame seeds and sauté further.
Add carrot, salt, red chilli powder and garam masala powder and mix well.
Add green peas, toss and cook further. Add little water and dried mango powder and mix well. Cook for 3-4 minutes.
Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour.
Remove the cooked carrot-pea mixture from heat and cool to room temperature.
Divide dough into equal portions and roll out into medium size discs. Cut them into halves.
Heat sufficient oil in a kadai.
Mash the cooked carrot-pea mixture with a masher.
Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly make remaining samosas.
Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper.
Serve hot with mint chutney.