Make Samosas:

• In a mixing bowl, combine the all-purpose flour, thyme, and salt. Mix well to ensure the ingredients are evenly distributed. Add the ghee and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Knead the dough for a few minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
• While the dough is resting, prepare the filling. Peel and boil the russet potatoes until tender. Drain and mash them in a bowl. In a skillet, heat the remaining ghee over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds and sauté for a minute until fragrant. Add the ginger and green chili, cooking for another minute.
• Stir in the green peas, mashed potatoes, lemon juice, fennel powder, turmeric, garam masala, and cilantro. Mix well and season with salt to taste. Remove from heat and let it cool.
• Divide the rested dough into small balls. Roll out each ball into a thin oval or circle. Cut it in half to form two semi-circles. Take one semi-circle and form a cone by folding the straight edge over. Seal the edge with a little water. Fill the cone with the potato filling and seal the open end by pinching it together. Repeat this process until all the dough and filling are used.
• Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.