In a saucepan over medium heat, add 2 tablespoons of vegetable oil and heat it. When the oil is hot, add the chopped onion and hot green pepper, and sauté for 2 minutes with the lid on.

Next, add a teaspoon of turmeric, a teaspoon of mustard seeds, and 2 teaspoons of salt. Stir the ingredients well.

Add the potatoes cut into large pieces, add ½ cup of water, and cook covered for 10–12 minutes, until the potatoes are soft.

Turn off the heat and add the green onion, mint, and coriander. Stir and mash the potatoes with a fork or a potato masher.

To prepare the dough, mix 2 cups of flour, 3 tablespoons of oil, 1 teaspoon of salt, and 600 ml of warm water in a bowl until you get a smooth and lump-free dough.

Heat a non-stick skillet over medium heat. When it is very hot, pour a spoonful of dough and spread it into a thin circle. Cook for 1–2 minutes until it releases from the pan.

Repeat the process until you have enough dough discs, keeping them covered with a damp cloth.

To shape the samosas (sambusques), cut each disc in half and trim the edge slightly to create a strip. Form a pocket with the strip, apply a bit of dough paste to the left side, and fold it to seal.

Fill the pocket with a teaspoon of the potato filling and press it down with your finger to compact it. Continue folding and sealing the strip until you get the final samosa shape.

To make the spring rolls, spread the filling along a strip of dough, fold it over once, and press it down. Form a pocket, add a bit of adhesive (dough paste), and roll the strip to the end.

Heat a pan with vegetable oil and fry the samosas and spring rolls over medium heat for 15–20 seconds, until they turn a golden color.

Drain the excess oil and serve them hot