Place flour in a bowl. Season with salt. Add ghee. Use your fingertips to rub ghee into the mixture. The mixture should resemble breadcrumbs. Add water little by little to form hard dough. Cover with tight lid or damp towel. Set aside for 10 minutes.

Heat 1tbsp oil in a frying pan over medium-high heat. Splutter cumin seeds. Add ginger. Saute for one minute. Add fennel, coriander, garam masala, chili powder and mango powder (if using). Stir fry for a minute. Add cooked potatoes and green peas. Season with salt. Stir fry for 3-4 minutes. Sprinkle with coriander (cilantro) leaves. Heat through.

Preheat oven to 200C or 375F. Line a baking tray with parchment (baking) paper.

Make a small lemon sized ball out of the dough. Press it down lightly to form a circular disc. Apply oil on both sides. Roll out into thin circle. Apply more oil if needed to prevent it from sticking to the rolling surface.

Cut the circle into two halves. Take one half circle, and bring the two ends together to form a cone. Apply water to stick the two sides together. Fill the cone with samosa filling. Make a small fold on the longer side of the cone. This makes the backbone of the samosa which in turn allows it to stay upright when placed on a flat surface. Apply more water on the edges of the cone. Stick the edges together, and press lightly.

Repeat the process to make all the samosas.

Transfer samosas onto the baking tray. Brush lightly with oil. Bake for 20-25 minutes or until golden.

Serve with tomato ketchup (sauce) or mint chutney.