For the filling:
1. Heat the oil in a heavy skillet. Add the cumin and fry until the seeds are brown.
2. Quickly add and fry the thinly sliced onion and the ginger.
3. Add the coriander, turmeric, cayenne, salt, and anise seed. Add a dash of water and brown well; remove from heat.
4. Add potatoes, peas, and lemon juice (or mango powder). Mix together thoroughly; set aside to cool.
For the shell:
1. Sift the flour, salt and baking powder into a deep bowl. Make a well in the center and pour in the oil or ghee.
2. Make a stiff dough by gradually adding the water and kneading it.
3. Divide the prepared dough into 16 equal parts and form them into balls.
4. Roll out reach ball into a thin flat round circle, about 4" in diameter. Cut in half and form a cone by wetting the corner with wet fingers.
5. Fill in the cone with the filling of the curried peas and potatoes.
6. Seal the open end of the cone with water, pressing firmly. Prepare all the samosas and cover them up with a damp dishcloth.
7. Heat oil for frying and deep-fry 4 or 5 samosas at a time for about 2 to 3 minutes until golden brown on both sides.
8. Drain them on paper towels and serve hot.
Yields 32