Prepare the Potatoes: Cut the potato into quarters and boil in salted water until just tender when pierced with a fork.

Drain thoroughly and let cool slightly before dicing into 1/4-inch (6mm) cubes. 2.

Sauté the Aromatics: While the potatoes cook, heat the ghee or oil in a medium skillet over medium heat.

Add the finely diced onion and sauté for 7-8 minutes until soft and translucent. 3. Bloom the Spices: Stir in the minced ginger, turmeric, ground cumin, ground coriander, cayenne pepper, and salt.

Cook for one minute, stirring constantly, until fragrant. 4.

Combine the Filling: Add the thawed peas and diced potatoes to the skillet. Gently stir to coat everything in the spice mixture and cook for 2 more minutes.

Remove from heat and set the filling aside to cool completely. 5. Make the Dough: In a medium bowl, whisk together the whole wheat flour and salt.

Pour in the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.

Add 3 tablespoons (45 ml / 1.5 fl oz) of water and mix to form a stiff dough. If it's too crumbly, add the remaining tablespoon of water.

Transfer to a clean surface and knead for 5-7 minutes until smooth and elastic.

Cover with a damp cloth and let it rest for at least 15 minutes. 6. Portion the Dough: Divide the rested dough in half.

Roll each half into a log and cut it into 8 equal pieces, for a total of 16.

Roll each piece into a small ball and keep them covered with the damp cloth to prevent drying out. 7.

Roll the Pastry: On a lightly floured surface, take one ball of dough and roll it into a circle about 3. 5 inches (9cm) in diameter.

Place the rolled circle under the damp cloth and repeat with the remaining dough balls. 8. Fill and Shape the Samosas: Place a spoonful of the cooled filling onto one half of a dough circle. Moisten the edges of the circle with a little water using your fingertip.

Fold the other half of the dough over the filling to create a half-moon shape. Firmly press and pinch the edges together to seal completely.

Repeat with the remaining dough and filling. 9.

Fry to Perfection: Heat 2 cups (480 ml) of oil in a deep pan or wok over medium heat to about 350°F (175°C). Carefully slide 2-3 samosas into the hot oil, being careful not to overcrowd the pan.

Fry for 2-4 minutes, turning occasionally, until they are crisp and a beautiful golden-brown color. Use a slotted spoon to remove them and drain on a wire rack or paper towels.

Serve hot with your favorite chutney.

Let the potato filling cool completely before you start shaping the samosas. A warm filling can steam the dough from the inside and make it difficult to seal.

Fry the samosas on medium-low heat.

Frying them too quickly on high heat will brown the outside before the inside pastry is fully cooked, resulting in a soft, greasy crust.