- Boil potatoes in a large saucepan for 20 minutes or until tender. Roughly chop.
- Heat the ghee in a fry pan until melted and add the chopped potatoes, green chilli, cumin seeds, red mustard seeds, turmeric and chilli powder. Cook for 3-5 minutes or until aromatic.
- Add the lemon juice and mix until absorbed. Remove from heat and set aside for 30 minutes to cool. Stir in coriander and peas.
- While the potato mix is cooling place the green chillies, mint and coriander in a food processor (or mortar and pestle) and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
- Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disk in half to make a semi-circle. Place two teaspoonsful of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.
- Heat oil in medium saucepan and carefully add 2-3 samosas at a time to avoid overcrowding the pan and cook each side until golden brown.
- Drain samosas on paper towel before serving with raita.