To a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixture and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.

Add the water, 1 tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough, it shouldn’t stick to your hands.

Cover the dough and let it rest for 30 minutes.

Peel the potatoes and cut them into 2-inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.

Drain the boiled potatoes then roughly chop or crumble them, do not mash them. Set the potatoes aside.

Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and sauté until they begin to sizzle.

To the pan add in the ginger, green chilis, and peas. Sauté everything for about 2 minutes.

Lastly add in the lemon juice, turmeric, garam marsala, fennel powder, cilantro, salt to taste, and potatoes. Mix everything together well and sauté for another 2 minutes.

Remove the filing from the pan and set it aside to cool. Once the filling has cooled nearly to room temperature it is ready to assemble.

Divide the dough into 6 equal portions, form into balls, cover and let them rest about 10 minutes.

Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.

Keep the flattened dough sections covered to avoid drying them out, work with one dough section at a time.

Cut the round in half, wet the flat edge of one half of the round and press the ends together to form a cone.

Fill the cone with about 2 tablespoons of the filling, gently pack it in. wet the inside edge of the open side and press it closed.

Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.

Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.

Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.

Remove the fried samosas from the pan, place them on a paper towel lined plate to allow any excess oil to be absorbed.

Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce