In a large bowl, whisk to combine the flour, salt, and ajwain seeds. Add 5 tablespoons of the ghee and, using your fingers, rub the ghee into the flour mixture. Take your time with this, you want to really work the ghee in. The finished mixture should look crumbly, not shaggy.
Start adding the water a tablespoon at a time, kneading lightly between additions. After the final tablespoon, you should have a dense, cohesive dough that you can form into a ball. Cover the dough with a damp tea towel and let sit for 45 minutes.
While the dough is resting, make the filling. Heat the remaining ghee in a skillet until melted. Add the onion and a pinch of salt and saute until translucent. Add the ginger, green chili, fennel seeds, cumin seeds, and coriander seeds and saute until fragrant, about 30 seconds more.
Take the onion mixture off of the heat and place in a large bowl. Add the mashed potatoes, turkey meat, chili powder, garam masala, and ground coriander. Stir to combine, taste and season with salt accordingly. Set aside.
By now the dough should be done resting. Divide the dough into 8 evenly-sized pieces. Take one piece and cover the remaining pieces with a damp cloth so they don't dry out.
Place the piece of dough on a floured surface and roll it out to a rough 3x7 " rectangle. Cut the rectangle in half crosswise. Take one half and run a wet finger along the straight edge. Fold both ends of the straight edge in to meet each other to form a cone. Press to form a seal. Fill the cone with a heaping tablespoon of the filling. Run a wet finger around the circumference of the top of the cone and press to seal. Repeat with the remaining half. Transfer the finished samosas to a baking sheet lined with parchment paper. Repeat these steps with the remaining pieces of dough.
Once all the samosas are folded, pour the oil into a large wok. Heat to 325°F and try to keep it within 325-350°F throughout the cooking process. Add the 4-5 samosas at a time and fry until deep golden in color, about 7-10 minutes. Transfer the finished samosas to a cooling rack on top of a baking sheet and keep warm in a 150°F oven until ready to serve.
Once the samosas are fried, place them on a large platter and garnish with fresh cilantro and pomegranate arils. Serve with cranberry and mint chutney on the side.