• Preheat the oven to 425°F(220°C). Line a baking sheet with parchment paper.
• Place the potatoes in a medium saucepan and cover with an inch of water. Add a teaspoon of salt and bring to a boil, then turn down to a simmer and cook until fork tender, about 8 minutes. Drain and set aside to cool.
• Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Add the onions and sauté until golden-brown. Stir the potatoes into the onion mixture. Add the ginger, red pepper flakes, cumin, garam masala and the remaining 1/2 teaspoon of salt. Stir to combine.
• Stir in the peas and cilantro and cook just until the peas are warm.
• Taste and add additional seasonings to taste.

For spring roll wrappers:

• To assemble, start by cutting the spring roll into two triangles. Grab one triangle. Wet your finger and run it along the long edge of the triangle. Then fold the two ends into the center to create a two-pointed cone. Fill the cone with about ¼ cup of potato mixture.
• Fold one pointed end over the top of the filling. Then fold the other over the top to close it off and create a sealed package. Seal it closed with a little water to keep it together.

For homemade dough:

• In a bowl, combine 2 cups of all purpose flour, ½ teaspoon of carom seeds which we’re skipping because we don’t have any, ½ teaspoon salt, and 3 tablespoons of vegetable oil.
• Mix it up with your hands until it looks like little pebbles. Then gradually add about 2/3 cup water until the dough comes together.
• Coat it with oil and let it rest for 20 minutes.
• Roll 1/3 of the dough out into a circle and cut it into 6 wedges. Place about a tablespoon of potato mixture on each wedge.
• Run some water along the top seam and pinch those ends together. Roll it slightly so you can seal that seam down. Then fold up the other pointy end.
• Arrange the samosas on the baking sheet, seam side up, until all are made.
• Whisk the egg with a tablespoon of water. Brush it over the tops of the samosas.
• Air fry at 400°F(200°C) for 8 minutes or bake at 425°F(220°C) for 12-15 minutes until golden and firm.
• They can be served warm or cold. Serve with chutney.