Prepare the Filling:

Heat 2 tablespoons of oil in a pan over medium heat.

Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.

Add finely chopped onions and sauté until they turn golden brown.

Add green chilies, ginger, and garlic. Sauté for another minute.

Add turmeric powder, ground coriander, garam masala, red chili powder, and salt. Mix well.

Add the boiled and mashed potatoes and peas. Mix everything thoroughly.

Cook for 3-4 minutes, stirring occasionally.

Add chopped cilantro and mix well. Remove from heat and let it cool slightly.

Shape the Patties:

Once the mixture is cool enough to handle, divide it into equal portions.

Shape each portion into a patty (about the size of your palm).

Cook the Patties:

Heat oil in a pan over medium heat for shallow frying.

Place the patties in the pan and cook until they are golden brown and crispy on both sides. This should take about 3-4 minutes per side.

Remove the patties from the pan and drain on paper towels.

Serve:

Serve the deconstructed samosa patties hot with chutney or yogurt.