Place 3 med sized whole potatoes in the steel insert of a 6 quart IP. Add 2 cups water.
Place a trivet on top of the potatoes, & on top of the trivet set a bowl with ½ cup of green peas.
Pressure cook on high for 20 to 25 mins. Do a quick release after 5-7 mins and check to see if potatoes are done. Once done, drain the potatoes and set aside.
Toast the spices. Add ½" cinnamon stick, 1 clove (optional), 1 green cardamom, 3 black peppercorns, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds & 2 tsp coriander seeds.
Remove the spices from the heat & allow to cool completely. Then, put them in a spice grinder or small mixer-grinder jar.
Grind the spices into a semi-fine powder. Set aside.
Peel the skin off of the cooked potatoes, & chop them in ½ to 1 inch cubes.
Heat 1 tbsp oil & crackle ½ tsp cumin seeds until fragrant. I used mustard oil.
Keep the heat on low, then add 1 tsp finely chopped or minced ginger & 2 tsp finely chopped green chillies. Sauté for a few seconds.
Switch off flame or heat to low. Then add the cooked green peas, ½ tsp red chilli powder, 1 pinch of asafoetida (hing), the dry ground spice mix that we made, & 1 to 2 tsp dry mango powder (amchur).
Stir together & sauté for a minute.
Add potato cubes and chopped cilantro to the skillet.
Mix very well and sit aside.
Combine 2 cups all-purpose flour (250 grams), 1 tsp carom seeds, 1 tsp salt, & 6 tbsp ghee (50 grams).
Mix the ingredients together until they form a breadcrumb mixture. Mix until it sticks together when you press with your fingers.
Add in 7 to 8 tablespoons water in parts and knead. Add more water as needed.
Knead to form a firm, tight dough. It should not be soft or sticky. Cover the samosa dough with a moist kitchen towel & let rest for 30 mins.
Divide dough into separate pieces. Roll the dough flat making sure to not roll too thinly.
Cut the dough in half with a knife.
Lightly brush pastry dough with water.
Fold to join the straight edged side together to form a cone,. Be sure to seal the edges.
Lightly stuff the dough with the pea and potato filling. Don't overfill. Crimp & pinch the edges.
Seal all the edges of the dough to prevent it from leaking while cooking.
Heat oil in kadai or big pan. Once heated, place 4 samosas in the hot oil. Reduce the flame to low & do not overcrowd the pan.
Fry the samosas on medium to low heat until golden on all sides. They will stop frying once they are finished cooking.
Serve warm or hot with tamarind or mango chutney.