Instructions

In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside.
Boil potatoes with skin on 1 teaspoon salt until they are tender. Drain, peel and cut into small 1cm sized cubes.
Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball.
Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and refrigerate for 10 minutes.
Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, and salt, and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside.

Make some flour glue by adding water to the flour and mix into a thick sticky paste.
Heat up a thava or frying pan on the lowest heat setting.
Take a small tangerine-sized ball of the dough and roll it between your palms to make a smooth ball.
Flatten and roll out with a rolling pin to create a thin round disc the size of a side plate, flouring when necessary. Place the disc on the thava for 4 seconds. Remove and place on a chopping board. Using a sharp knife slice the disc in half so you are left with 2 semi-circles.

Place one semi-circle on your hand with the flat edge at the top and the cooked side facing you. Dip your finger in the paste and spread it across the straight edge.
Fold in the two corners so they meet in the middle ensuring one edge overlaps the other and press together to seal all the way down to create a smooth upside down cone.
Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the potato filling to 2/3 of the way up.
Seal the opening with the paste, creating a triangle pastry. Lie on the tray and pat down to even the filling out. Repeat with the remaining dough until all your samosa made made.

Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350° to 380°. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
Transfer samosas to a heated serving dish, and serve them with chutney or tomato ketchup.

For Baking: Coat with egg wash...10 mins @ 425 deg F, turn over, then 8 mins @ 375 deg F