Ingredients
 For the Dough:
- In a mixing bowl, add all-purpose flour, semolina, ghee (or oil), and salt
- . Add water gradually and knead until a smooth and firm dough forms. Cover it with a moist towel and set it aside for at least 30 minutes.
For the Filling:
1. In a medium-sized saucepan, heat the oil. Add the cumin and mustard seeds. When they start to sputter, add the minced ginger, garlic, and chopped green chile.
 2. Sauté till the raw scent goes away. Add the turmeric powder, powdered coriander, ground cumin, and garam masala. Stir thoroughly.
3. Mix in the mashed potatoes and peas. Mix well, making sure the spices are completely combined. Cook for 5-7 minutes.
4. Add salt, coriander leaves, and lemon juice to taste. Cook for another 2 minutes, stirring constantly. Remove the filling from the heat and set aside to cool.
Assembling and Frying:
1. Divide the rested dough into equal-sized balls. Roll each ball into a thin oval or circular form.
2. Cut the rolled dough in half to make two semi-circles.
3. Wet the semi-circle’s edges. Fold it into a cone shape, closing the corners to make a pocket.
4. Fill the cone with the prepared filling. Seal the open edge to produce a triangle shape.
5. Heat the oil in a deep fryer or a pan over medium heat. Deep-fried the samosas till golden brown and crisp.
6. Remove the samosas from the oil and set them on paper towels to absorb any leftover oil.
Serve the crispy and delicious samosas hot with mint chutney or tamarind sauce. Enjoy your wonderful handmade samosas.
