For the dough:
1. First sieve the flour and then add salt, baking powder and ghee into it. Mix well.
2. Add cold water and knead into a smooth dough.
3. Keep the dough for half an hour, covered with wet cloth.
For filling:
4. Heat oil in a pan. Add chopped onions and green chilli and fry over medium heat, until light brown.
5. Add green peas, ginger paste, chopped green coriander leaves, fenugreek leaves, red chilli powder, black pepper powder, turmeric powder, aniseed and salt. Fry for 2 minutes.
6. Add mashed potatoes and stir. Fry for about 5-6 minutes. Switch off the gas.
7. Now take the mixed dough then knead it once again.
8. Make small balls of almost equal size and roll out the balls to approximately five inches in diameter. Cut the circle in half and each half makes one samosa.
9. Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.
10. Heat oil in a deep frying pan / kadhai on high. Deep fry the samosas on medium heat until golden brown.

Serve hot with green chutney or tamarind chutney.