Making the Dough:

• In a mixing bowl, combine the all-purpose flour, salt, and oil or ghee.
• Rub the oil or ghee into the flour mixture until it resembles breadcrumbs.
• Gradually add water and knead until a firm dough is formed.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Making the Filling:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add grated ginger and chopped green chilies, sauté for a minute.
• Add boiled and mashed potatoes along with boiled green peas.
• Stir in coriander powder, garam masala, mango powder, red chili powder, and salt. Mix well.
• Cook the mixture for 5-7 minutes, stirring occasionally, until the flavors meld together.
• Turn off the heat and stir in chopped coriander leaves. Allow the filling to cool completely.

Assembling the Samosas:

• Divide the rested dough into small lemon-sized balls. Roll each ball into a smooth ball between your palms.
• Roll out each ball into a thin oval or circular shape, about 6-7 inches in diameter.
• Cut each rolled-out dough into half to form semi-circles.
• Take one semi-circle and fold it into a cone shape, sealing the edges with water.
• Fill the cone with a tablespoon or two of the prepared filling.
• Apply water along the edges of the cone and seal it tightly to form a triangular shape.
• Repeat the process with the remaining dough and filling.

Frying the Samosas:

• Heat oil in a deep frying pan or kadhai over medium heat.
• Once the oil is hot, gently slide in the prepared samosas, a few at a time, without overcrowding the pan.
• Fry the samosas until they turn golden brown and crisp, turning occasionally for even cooking.
• Once done, remove the fried samosas using a slotted spoon and drain them on paper towels to remove excess oil.
• Serve hot with green chutney, tamarind chutney, or ketchup.

Enjoy your homemade Punjabi Samosas as a delicious snack or appetizer!