Mix the all-purpose flour, ghee, and salt to make a dough. Cover it with a damp cloth and set aside.

Mash the potatoes and mix in salt, green chilies, garlic, turmeric powder, and chopped cilantro. Sauté the green peas in oil, then add them to the potato mixture.

Soak the dried peas in water for 6 hours. Then cook them in a pressure cooker with salt and baking soda on low heat until you hear 3 whistles.

Once the peas are cooked, add sugar, coriander powder, cumin powder, red chili powder, and lemon juice. Mix well to prepare the peas.

Divide the dough into small balls. Roll each ball into a small circle like a puri, then cut it in half. Place some potato filling on one half and fold it into a triangle. Seal the edges with water. Repeat with the remaining dough and filling.

Heat oil in a deep pan and fry the samosas on low heat until golden brown on both sides. For the chutney, blend tamarind, sugar, salt, garlic, and green chilies in a blender until smooth.

Place the samosas on a plate and gently break them. Top with the prepared peas, then drizzle with chutney and sprinkle with chaat masala. You can also add yogurt or your favorite savory snack if you like.

Garnish with finely chopped onions and green chilies.