Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Heat the oil meant for the stuffing in a pan.
Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
Sauté for a min, add the coriander powder, garam masala and salt and mix well.
Add the boiled & mashed/diced potatoes. Mix with a light hand.
Turn off the heat; add the chopped cilantro and lemon juice and mix.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
Knead the dough for a minute.
Divide the dough into 2 parts (1 part 3/4 of the dough)
Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
Place stuffing into the samosa wrappers lined in the pan.
Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
Allow them to cool on a wired rack for 2-3 min.
Enjoy hot with some hot sauce / Mint Chutney.