Mix together refined flour, ghee, salt, carom seeds and sufficient water and knead into stiff dough.
Divide the dough into 4 equal portions and roll into balls. Roll out each ball into a roti. Cut the 4 sides, to make a square. Cut each roti to make 4 small squares.
Heat sufficient oil in a non-stick kadai.
Cut each kabab into 2 pieces. Place 1 kabab piece at one end of each square. Roll twice to make a cylinder, dampen the edges and seal, leaving the remaining portion as it is.
Deep fry these samosas till golden and crisp. Drain on absorbent paper.
Transfer onto a serving dish, garnish with spring onion green flower and serve hot.