• Boil the potatoes, peel and slightly mash. Boil the peas and cabbage and set aside.
• In a non-stick pan, heat oil and add chopped onions. Fry until light brown.
• Add ginger paste, coriander, mint and green chilli and fry for 1 minute.
• Add salt and the boiled peas, cabbage and mashed potatoes and stir well.
• Cook for another minute, remove from heat and set aside.
• Mix flour and salt.
• Add the oil to the flour-and-salt mixture and mix well.
• Add a few tablespoons of water at a time to the mixture and make a dough.
• The consistency of the dough should be similar to that of a chapatti.
• Divide the dough into walnut-sized balls and flatten each ball to form a circle.
• The size of each circle should be roughly 6 inches in diameter.
• Cut each circle into two (half-circles).
• Moisten the edges of each half-circle.
• Place a sufficient amount of stuffing in the middle of the half-circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly—they should seal easily because they are wet.
• In a wide pan, heat the oil over medium-low heat.
• When the oil is hot, deep-fry the stuffed samosas until they become pale brown in color.
• Remove from the pan and set aside.
• After frying all the samosas to a pale brown color, re-fry them over medium heat, this time to a deep brown color.