Heat oil in a kadhai, add fennel seeds and mint leaves, sauté briefly. Add ginger-garlic-green chilli paste, sauté again. Add ½ cup onion, sauté until translucent.

Add dry mango powder, lemon juice, garam masala, turmeric, and salt. Mix well. Add mashed potatoes and green peas, combine thoroughly.

Add 1 cup chopped coriendar leaves, mix well. Turn off heat and let stuffing cool.

Carefully fill each samosa pastry with 1 tbsp stuffing, fold and seal. Handle the samosa pastry carefully as it can crack easily. Fill not more than 1 tbsp of stuffing to ensure easy folding. You may want to look for an easier/better method to fold them.

You can use home-made pastry (like the sprint roll pastry), but it doesn't turn out to be light and melt-in mouth like Fatima’s.

Deep fry samosas on medium heat until golden all around. You can also brush oil all around samosas and then bake them/air-fry them. Baked samosas also taste yummy.