Mix salt into the all-purpose flour.

Rub ghee into the flour until it resembles bread crumbs.

Gradually add water and knead to form a soft, firm dough.

Roll the dough into a ball, cover with a moist cloth, and set aside to rest.

Warm ghee in a heavy-bottomed pan or kadai.

Add cumin seeds and allow them to crackle.

Add green chili paste and saute for a minute.

Add the steamed and mashed peas.

Add cinnamon powder, garam masala powder, red chili powder, and amchur.

Cook until the pea mixture becomes dry.

Season with salt and cook for another 2-3 minutes.

Set the pea mixture aside to cool.

Make a flour paste by combining flour and water.

Divide the dough into small balls.

Roll each ball into a thin circle.

Cut each circle into two halves.

Roll each semi-circle into a cone.

Fill each cone with the pea mixture.

Dab the flour paste along the edges of the open side of the cone.

Press the edges together to seal.

Arrange the samosas on a platter and cover with a moist cloth.

Heat oil in a kadai on medium heat for deep frying.

Deep fry the samosas until golden brown.

Remove the samosas and drain on kitchen paper.

Serve hot with chutney or ketchup.