Sift together flour and salt then cut in ghee till mixture makes breadcrumb sized pieces.
Mix in 3/4 cups of warm water, small amount at a time to make a workable dough.
Knead on a floured surface for 5 minutes or until smooth.
Set aside, covered, for 15 minutes. (DO NOT refrigerate or ghee will harden)
Filling
Boil potato chunks in water for 10 minutes or until soft. Drain. Cut into smaller cubes if needed.
Boil peas in water for 2 minutes, drain, dip in cold water to refresh.
Dry roast 1/2 tsp of the cumin seeds and all the coriander seeds in pan. Then grind into a fine powder with a grinder or mortar and pestle.
Dry roast remaining 1 tsp of cumin seeds and set aside (keep them whole)
Heat ghee in pan on low heat, fry onion till golden.
Add cumin (ground and whole), coriander, turmeric, and garam masala. Stir in potato, chili, ginger and cook for 1 minute. Then remove from heat and place in medium bowl.
Mix in lemon juice and chopped cilantro. Salt to taste. Then, let mixture cool.
Putting it together
Roll out 1/3 of pastry dough on a floured surface to 1/8 inch thick. Cut 10, 3inch circles.
Spoon 1/2 TBSP of filling onto each circle. (be sure to not over fill) Wet edges with water, then fold in half and press edges with a fork. Repeat until you use all the filling and pastry dough.
Cover samosas until you are ready to fry.
Put ghee for frying in pan and heat till about 350ºF (a small piece of bread will brown in about 15 seconds).
Fry several at a time until golden brown. Turn over and brown on other side.
Dry on a rack with paper towels. Serve warm or cold.