1. Make the filling:

Wash and peel the potatoes. Slice each potato into 6 pieces and place them in a large pot.

Fill the pot with cold water, just enough to cover the potatoes.

Turn on the stove to medium heat and cook the potatoes for about 15 minutes, until they are tender (easy to pierce with a fork).

Place the cooked potatoes in a large bowl and let them cool. Then mash with a fork or potato masher.

Stir in the peas, curry powder, ginger, cumin, coriander, garlic salt and garam masala.

2. Assemble the samosas:

Take out one puff pastry sheet. With a knife, cut out a circle that uses most of the pastry. Then fold the circle in half.

Dip your finger into a bowl of water and gently moisten the edges of the half circle.

Fold the half circle over to make a triangular shape. Pinch the moistened edges together to make a cone.

Fill the cone ¾ of the way with filling.

Pinch the open side of the dough to close the cone. Use a moistened finger to make sure that the edges are all sealed.

Repeat until all the samosas are made.

3. Fry the samosas:

Heat the vegetable oil in a frying pan on medium heat.

Place 3 or 4 samosas at a time into the frying pan. Fry for about 2 minutes on each side, then flip. Repeat until both sides are golden brown.

Put the fried samosas on a plate lined with paper towels to drain off extra oil.

Serve alone or with chutney, as a side dish or snack.