Place the potatoes in a pot of salted water and boil for 15–20 minutes, or until fork-tender. Drain well, let them cool slightly, then roughly mash them, keeping a little texture.

Combine the flour, salt, baking soda, and oil in a bowl. Gradually add the water while mixing until a firm dough forms. Knead for 4–5 minutes, then cover and let it rest for 20 minutes.

Heat oil in a skillet over medium heat. Add the cumin seeds, ginger, garlic, and green chili and cook for about 1 minute. Add the potatoes, peas, turmeric, chili powder, garam masala, amchur, and salt, stirring until well combined. Fold in the cilantro and let the filling cool completely.

Divide the rested dough into 8 equal portions and roll each into a smooth ball. Roll each ball into a thin circle about 6 inches wide, then cut each circle in half to create semicircles.

Form each semicircle into a cone, sealing the overlapping edge with a little water. Spoon about 2 tablespoons of filling into each cone, leaving enough room at the top to close it. Pinch and seal the open edge firmly.

Lightly brush or spray the samosas with oil. Preheat the air fryer to 375°F and arrange the samosas in a single layer without overcrowding. Air fry for 8–10 minutes, flip, then continue cooking for another 8–10 minutes, until crisp and golden.

Let the samosas cool for a few minutes before serving. Enjoy them warm with mint-cilantro chutney, tamarind chutney, yogurt sauce, or your favorite dipping sauce.