Put 3 tablespoons of ghee in a frying pan and add the chili, black mustard seeds and cumin seeds. When they begin to crackle, add the turmeric and hing. Add the steamed vegetables, and all of the remaining spices. Mash the vegetables a bit and cook the mixture over medium heat until you have a thick mixture for stuffing. This takes about 20 minutes. Let the samosa stuffing cool before stuffing the dough.

For the dough, combine the flour with 1/2 cup of the ghee. Add enough water to make a rollable dough, approximately 1/2 cup.

Roll the dough into 12 equal size balls. With a rolling pin, roll each ball into a 5 inch circle. Cut the circles in half. Seal the two straight ends together and put 1 tablespoon of stuffing into each triangle. Seal the edges tightly enough to hold together when frying.

Heat the 1/3 cup of ghee in a wok until it is medium hot. Add the samosas and fry in the ghee for about 15 minutes, stirring and turning over occasionally until the dough is fully cooked and browned.