Prepare a deep fat fryer, filling it one third full with vegetable oil. Heat to 170 degrees C.
For the dough:
To make the dough, place the flour, cumin seeds and a pinch of salt in a bowl. Mix the oil and water, then stir into the flour to make a soft dough. Knead for a few minutes until smooth. Return to the bowl, cover and set aside whilst you prepare the filling.
For the filling:
Heat the olive oil in a frying pan over a medium heat and add cumin seeds; when crackling add the ginger, chilli, dried spices and stir for 30 seconds. Add the olives and potatoes and mix well, sauté for 5 minutes until hot. Stir in the rest of the ingredients and remove from the heat. Add salt to taste.
Divide the dough into six then on a lightly floured surface, roll each into a thin oval about 12x24cm, cut in half. Brush water on the straight edge of the semi-circle, then divide the filling between the semi circles, leaving the edges clear. Fold the straight edge, bringing together the watered edges, and pinch to seal and make a triangular parcel. Repeat with the rest.
Deep-fry the samosas, a few at a time, in the hot oil until golden brown. Drain on kitchen paper and serve warm with chutney.