Cook the potatoes in boiling salted water for 5 minutes.
Add the peas and cook for another 4 minutes, or until the potatoes are soft.
Heat the oil in a frying pan, add the onion, pea-garlic, ginger, mixture and spices and fry for 2 minutes. Add the juice of a lemon and simmer for 2 minutes at low heat.
Remove from heat, lightly mash potatoes and peas, then add the
Stir in the peanuts/cashew nuts.
Season with salt.
To make the dough, place the flour in a large enough bowl and rub in the butter with your fingers.
Add the milk and knead to form a dough.
Knead lightly and divide into 6 portions.
Shape each unit into a ball and roll out on a lightly floured surface into a
roll out into an 18 cm dia. circle.
Cut each circle in half.
Divide the filling evenly among the dough half circles and spread on one side to within
5 mm from the edge.
Brush the edges of the dough all around with water and fold into a triangle.
Firmly smooth the edges so that they enclose the filling all around.
Fill a deep frying pot one-third full with oil and heat it to 180 °C.
Fry the samosas in batches in the oil, turning frequently, until the filling is warm and golden brown.
Drain on kitchen roll and keep warm while you bake the rest of the samosas in the same way.