Prepare potato: place diced potato in a small pot, cover with cold salted water, bring to a simmer and cook until just tender, about 6–8 minutes. Drain and mash roughly with a fork; set aside.

Heat 2 tablespoons oil in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

Add minced garlic and ginger; cook, stirring, until fragrant, about 30 seconds.

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until browned with no pink remaining, about 6–8 minutes.

Stir in ground cumin, ground coriander, turmeric, garam masala, red chili powder, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Add the thawed peas and the cooked mashed potato. Stir thoroughly to combine and cook 2–3 minutes more to heat through and let flavors meld.

Remove from heat and fold in chopped cilantro and lemon juice. Taste and adjust seasoning (add up to 1/4 tsp more salt or a pinch of chili if desired). Let the filling cool to room temperature before assembling (at least 15 minutes).

Pastry & Assembly

Make a sealing paste by mixing 1 tablespoon flour with 1 tablespoon water into a smooth paste; set aside.

If using spring roll wrappers, cut each wrapper into two or three strips about 3–4 inches wide to form triangular envelopes. If using pre-cut samosa sheets, use as directed on package.

To assemble a triangular samosa: place one wrapper strip on a clean surface with a short side facing you. Spoon about 2 tablespoons of the cooled filling near the left edge (adjust amount so the samosa isn't overstuffed). Fold the bottom-left corner over the filling to form a triangle, then continue folding triangle over itself along the strip until you reach the end. Use the flour paste to seal the final flap; press to secure. Repeat until all filling is used. This recipe yields about 6 samosas (2 per order) depending on wrapper size and filling amount.

Place assembled samosas on a tray lined with parchment. If not frying immediately, cover loosely with plastic to prevent drying.

Frying (or Baking) & Finishing

Deep-fry method (recommended for crispiest result)

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat oil over medium heat until it registers 350°F (175°C) on a thermometer, or a small piece of bread sizzles and browns in about 45–60 seconds. Fry 2–3 samosas at a time (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm on a rack in a low oven (200°F / 95°C) while frying remaining samosas.

Baking method (lighter, less crispy)

Preheat oven to 400°F (200°C). Place samosas on a baking sheet lined with parchment. Brush lightly with the 2 tablespoons oil. Bake for 20–25 minutes, turning once halfway through, until golden brown and crisp. For extra crispness, finish under the broiler 1–2 minutes per side watching carefully.

Serve hot, two samosas per order, with chutney or dipping sauce of choice (mint-cilantro chutney, tamarind chutney, or ketchup).