For the crust:

1.  Mix all the dry ingredients together in a bowl. Now mix in the oil.
2. Add about 6 tbsp of lukewarm water and knead. Gradually add more water (1 tbsp at a time) and knead until a ball of dough is formed. It should not be too hard or too soft. It should hold together and the folds of the dough should still be visible.
3. Cover with a moist cloth to prevent drying and set aside until the filling is ready

For the filling:

1. In a pan, heat up the oil, and add all the spices to it and cook for a minute.
2. Remove from the heat and add the mashed potatoes and mix well.
3. Now add rest and peas and set aside.

To cook:

1. Roll out the dough evenly until about 1.5mm thick. Cut into about 18cm circles and cut into 2 semi-circles.
2. Place 1 tbsp of the filling into one semi-circle with the circled edge facing you. Now fold one edge onto the filling and the other edge over it as well and stick well with a wet finger. Repeat for all the samosas. Make sure to keep them all covered by a moist cloth to prevent drying.
3. Heat up the pot of oil and reduce to medium heat.
4. Drop the samosa(s) into the oil and cook on medium heat. Cook until they are golden brown. This is a slow process to perfect the texture. It should take about 30 minutes to achieve.
5. Remove from the heat and enjoy with some delicious chutneys!