Boil the potatoes: Add diced potatoes to a pot of salted water. Simmer until just tender, about 10–12 minutes. Drain well and set aside to steam dry.

Sauté the aromatics: Warm 2 tablespoons oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in onion and cook until translucent, 5–6 minutes. Add garlic, ginger, and green chili; cook 1 minute more.

Spice it up: Add ground cumin, coriander, turmeric, garam masala, and chili powder or paprika. Stir for 30 seconds to bloom the spices.

Finish the filling: Add the peas and cooked potatoes. Stir gently to coat. Season with salt and pepper. Cook for 2–3 minutes to let flavors meld. Turn off the heat, add lemon juice and cilantro, and mash lightly so the mixture holds together but still has texture. Let it cool completely.

Prep the filo: Heat oven to 375°F (190°C). Line a baking sheet with parchment. Keep filo covered with a slightly damp kitchen towel to prevent drying. Melt butter or warm oil for brushing.

Create strips: Place one sheet of filo on the counter and brush lightly with butter or oil. Fold it lengthwise into thirds to create a long strip. Cut the strip in half crosswise to make two manageable lengths. Repeat with remaining sheets.

Fill and fold: Place 1–2 tablespoons of the potato filling at one end of a strip. Fold the corner over to form a triangle, then keep folding the triangle along the strip (like a flag) to encase the filling. Brush the last flap with a bit of butter or oil to seal. Repeat with all strips.

Bake: Arrange samosas on the lined tray. Brush tops lightly with more butter or oil. Bake 18–22 minutes, flipping halfway, until golden and crisp.

Serve: Let them rest for 5 minutes. Serve warm with mint chutney, tamarind chutney, or a simple yogurt sauce with lemon and salt.