In a mixing bowl, combine the flour and salt, add the oil and rub into the flour until the mixture resembles breadcrumbs.

Gradually add water, mixing until a smooth dough forms, then cover with a damp cloth and let rest for 20 minutes.

In a separate bowl, combine the mashed potatoes, peas, cumin seeds, garam masala, coriander powder, red chili powder, and lemon juice, mixing well to evenly distribute the spices.

Divide the dough into 12 equal portions, roll each into a ball and cover to prevent drying.

Roll one dough ball into a thin oval about 1/8 inch thick, then cut the oval in half to form two semi-circles.

Take one semi-circle, form a cone by folding and sealing the straight edge with a little water, then fill with the potato mixture and seal the top edge by pinching firmly.

Heat oil in a frying pan or deep fryer to 350°F (175°C), then fry the samosas for 5-7 minutes until golden brown and crispy, turning occasionally.

Remove the samosas with a slotted spoon and drain on parchment paper before serving hot.