Place the potatoes in a small pot, cover with water, and bring to a boil over medium heat. Cook for about 10 minutes until tender, then drain and roughly mash, leaving some chunks for texture.
While the potatoes cook, heat 1 tablespoon of oil in a frying pan over medium heat. Add the cumin seeds and let them crackle for about 30 seconds, filling your kitchen with a warm, aromatic scent.
Add the chopped onions, grated carrots, and frozen peas to the pan. Sauté for about 5 minutes until the vegetables are fragrant and slightly tender, stirring occasionally.
Stir in the ground cumin, coriander, chili powder, and a pinch of salt. Cook for another minute until the spices are fragrant, then remove the pan from heat and let the mixture cool slightly.
Combine the mashed potatoes with the sautéed vegetable mixture in a mixing bowl. Add chopped cilantro and squeeze in a little lemon juice if desired. Mix well and taste, adjusting salt or spices as needed.
Prepare your workspace by keeping the spring roll wrappers covered with a damp cloth to prevent drying out. Cut each wrapper in half to form smaller triangles for easier filling.
Place about 1 tablespoon of filling on the corner of each pastry triangle. Fold into a triangle shape, sealing the edges with a little water brushed along the seam to ensure they stay closed during frying.
Heat vegetable oil in a deep pan or fryer to about 180°C (356°F). Test the temperature by dropping a small piece of bread—if it sizzles and turns golden in 30 seconds, you’re ready to fry.
Carefully lower a few samosas into the hot oil, frying in small batches. Cook for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy, with a crackling sound as they fry.
Remove the fried samosas with a slotted spoon and place them on paper towels to drain excess oil. Let them rest for 2 minutes to crisp further.
Serve your crispy vegetable samosas warm, accompanied by chutney or yogurt for dipping. Enjoy the crispy shell and flavorful, vegetable-filled interior with every bite!
