Prepare the Dough:

1. In a mixing bowl, combine the flour, salt, and 2 tablespoons of oil.
2. Gradually add water and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Make the Filling:

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add cumin seeds and mustard seeds. Let them splutter.
3. Add turmeric powder, coriander powder, and chili powder. Sauté for a few seconds.
4. Add the mashed potatoes and boiled peas (if using). Mix well.
5. Add garam masala and salt. Cook for 2-3 minutes, stirring continuously.
6. Remove from heat and stir in chopped coriander leaves and lemon juice. Let the filling cool down completely.

3. Shape and Fill the Samosas:

1. Divide the dough into equal-sized balls and roll each ball into a small circle (about 6 inches in diameter).
2. Cut each circle in half to form semi-circles.
3. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
4. Fill the cone with a tablespoon or two of the potato filling. Press the edges together to seal the samosa.
5. Repeat with the remaining dough and filling.

4. Fry the Samosas:

1. Heat oil in a deep frying pan or kadhai over medium heat.
2. Once the oil is hot, carefully slide in 2-3 samosas at a time, depending on the size of your pan.
3. Fry the samosas until they are golden brown and crispy, turning them occasionally to ensure even cooking.
4. Remove the samosas using a slotted spoon and drain excess oil on paper towels.

5. Serve:

1. Serve hot samosas with mint chutney, tamarind chutney, or ketchup.

          Enjoy your homemade samosas!