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1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
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2
Sift flour and salt together in a bowl. Add 4 tablespoons oil and rub in using your fingers until the mixture resembles coarse bread crumbs. Slowly add about 4 tablespoons water and gather dough into a stiff ball. Transfer dough to a clean work surface and knead until smooth, about 10 minutes. Set aside for at least 30 minutes.
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3
Heat 5 tablespoons oil in a large frying pan over high heat. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Cover and simmer over low heat until peas are cooked, about 5 minutes. Add more water if necessary to keep pan from drying out.
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4
Add cooked potatoes, lemon juice, coriander, chaat masala, amchur, cumin, garam masala, cayenne pepper, and salt to the frying pan. Stir to mix gently, adjust seasonings if necessary, and allow filling to cool for a few minutes.
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5
Combine 1/4 cup water and 2 tablespoons flour in a small bowl for the glue.
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6
Knead dough and divide into 8 balls; keep covered while assembling the samosas. Roll one ball into a circle roughly 7 inches in diameter. Cut in half using a sharp knife. Roll one half-circle into a cone with a 1/4-inch wide overlapping seam, gluing the seam together with a little bit of flour-water glue. Fill cone with 2 1/2 tablespoons of filling. Close top by using more flour-water mixture and pinching to seal. Flute top using fingers or the prongs of a fork, if desired. Repeat with remaining dough and filling.
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7
Heat 1 cup oil in a frying pan over medium-high heat. Deep-fry samosas in the hot oil until golden, 3 to 5 minutes each.
