Start by making the dough - you will need to refrigerate overnight before making the samosas.

In a large bow,l add flour and make a well then add sugar, salt.

Add water, and ghee or oil. Knead to form soft and sticky dough.

Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth.

Cover the dough and let it rest for 15 to 20 minutes.

On a lightly floured surface, form the dough into 16 balls.

Wrap the dough balls in plastic wrap and refrigerate overnight.

Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.

Start making the filling while the dough balls come up to room temperature.

Place the potatoes into a pan of water and boil them until they are cooked through. Drain out the water and then roughly mash them - leave somewhat chunky. Set aside.

Heat the oil in a pan. Add the mustard seeds and fry for 10 seconds until they start to pop. Add the onions and ginger and stir-fry for a few minutes.

Add the chicken and brown on a medium heat for a few minutes. Add the water and bring to the boil. Cover and simmer for 30 minutes until the chicken is fully cooked.

Then, take a potato masher and mash the chicken. (or use a food processor)

Add the peas and smashed potatoes - Mix well

Add all of the spices, the salt and the fresh coriander. Mix well

Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.

To make the Samosas:

Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.

In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees.

When ready, gently place a few samosas at a time into the saucepan.

Fry for a few minutes until the bottom side is light brown.

Turn over and fry for a few more minutes until the other side is light brown.

If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once.

Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.