Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 teaspoon salt. Gradually pour in 3/4 cup hot water (around 180°F/82°C), mixing with chopsticks or a spoon until a shaggy dough forms.
Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Divide the dough into 4 equal pieces.
Step 3: Lightly oil each piece, cover with plastic wrap, and let rest at room temperature for at least 30 minutes, or up to 2 hours.
Step 4: Prepare the oil paste: In a small bowl, mix 2 tablespoons all-purpose flour with 2 tablespoons neutral oil until a smooth paste forms.
Step 5: On a lightly floured surface, take one dough ball and roll it into a very thin rectangle, approximately 12x8 inches.
Step 6: Spread one-quarter of the oil paste evenly over the rolled dough. Sprinkle generously with 2 tablespoons chopped green onions.
Step 7: Roll the dough tightly from one long side into a log. Then, starting from one end of the log, coil it into a spiral (like a snail shell). Tuck the end underneath. Repeat for the remaining dough balls. Cover and let rest for another 15-20 minutes.
Step 8: Boil 2 large russet potatoes until fork-tender. Drain, peel (if desired), and mash well. Set aside.
Step 9: Heat 2 tablespoons neutral oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 15-20 seconds until fragrant.
Step 10: Add 1 finely diced small onion and sauté until softened and translucent, about 5-7 minutes.
Step 11: Stir in 1 tablespoon minced ginger and 1 tablespoon minced garlic. Cook for 1 minute until aromatic.
Step 12: Add 1/2 cup frozen peas, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder (or to taste). Sauté for 2-3 minutes, stirring constantly.
Step 13: Add the mashed potatoes to the pan. Season with salt and pepper to taste. Mix thoroughly until everything is well combined and heated through. Stir in 2 tablespoons chopped fresh cilantro. Remove from heat and let the filling cool completely.
Step 14: Take one rested spiral dough ball. On a lightly floured surface, gently roll it out into a thin circle or square, about 6-7 inches in diameter.
Step 15: Place 2-3 tablespoons of the cooled samosa filling in the center of the rolled dough.
Step 16: Fold one edge of the dough over the filling to meet the opposite edge, forming a half-moon. Pinch the edges together firmly to seal. You can crimp them with a fork for a decorative edge and extra security.
Step 17: Heat 1/2 inch of neutral oil in a heavy-bottomed skillet or deep pot over medium-high heat (about 350°F/175°C).
Step 18: Carefully place 2-3 samosa wrappers into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
Step 19: Remove the fried samosa wrappers with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot!