Make the dough: In a bowl, mix flour and salt. Rub in the oil or ghee until the mixture looks sandy and holds shape when pressed. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20–30 minutes.

Prepare the filling: Heat 1 tablespoon oil in a pan. Add cumin seeds. When they sizzle, add onion (if using), ginger, and green chilies. Sauté until fragrant. Stir in turmeric, coriander powder, peas, and cook 2–3 minutes.

Finish the filling: Add mashed potatoes, salt, garam masala, and chaat masala or amchur. Mix well. Cook 2 minutes to blend flavors. Turn off heat, add cilantro and a squeeze of lemon. Let it cool completely.

Divide the dough: Roll the dough into a log and cut into 10–12 equal pieces for mini samosas. Keep covered to prevent drying.

Roll and shape: Take one piece, roll into a smooth ball, then roll into a thin oval (about 4–5 inches). Cut the oval in half to make two semi-circles.

Form cones: Take one semi-circle. Wet the straight edge lightly with water. Bring the two corners together to form a cone, overlapping slightly. Press to seal tightly.

Fill and seal: Add 1–2 teaspoons of filling into the cone. Pinch the open edge to seal, creating a neat triangular pocket. Ensure there are no gaps. Repeat with the rest.

Rest before frying: Let the shaped samosas sit for 10 minutes, uncovered. This helps them dry slightly and fry crisper.

Fry low and slow: Heat oil on medium-low. Slip in a few samosas; the oil should bubble gently, not fiercely. Fry until golden and crisp, about 6–8 minutes, turning occasionally. Drain on a rack or paper towels.

To bake or air-fry: Brush samosas lightly with oil. Bake at 375°F (190°C) for 18–22 minutes, flipping once. In an air fryer, cook at 360°F (182°C) for 12–15 minutes, shaking halfway.

Serve: Enjoy hot with mint chutney, tamarind chutney, or ketchup. A sprinkle of chaat masala on top is a nice touch.