Steps
1. Prepare the dough: Mix all-purpose flour, 2 tbsp oil, and a pinch of salt in a bowl. Add water little by little and knead into a firm dough. Cover and set aside.
2. Heat 1 tbsp oil in a pan over medium heat. Add cumin and mustard seeds. When they start to splutter, add chopped green chili.
3. Add boiled peas, turmeric, coriander powder, garam masala, salt, and mashed potatoes. Mix well and cook for 3-4 minutes. Remove from heat and stir in chopped cilantro. Let the filling cool.
4. Divide the dough into small balls. Roll each ball into a thin oval shape. Cut it into two halves.
5. Take one half and fold it into a cone shape, sealing the edge with water.
6. Fill the cone with the potato and pea filling.
7. Seal the open edges of the cone carefully with water to form a triangle-shaped samosa.
8. Heat oil for deep frying in a pan over medium heat.
9. Fry samosas in batches until golden brown and crispy. Drain on paper towels.
10. Serve hot with chutney or ketchup.