Boil 1 cup split green peas with 1 tsp salt over low heat for 45 minutes. Check that they are soft.
Drain and keep the liquid for later.
Heat pan over medium heat with ghee.
Sauté onion, garlic, and ginger until onion is soft.
Add curry powder and sauté to combine.
Add the softened split green peas with ½ of the liquid.
Season with salt to taste. (optional)
Remove from heat and mash everything together until paste like.
If it’s too wet, return to heat to cook the liquid down. If too dry, add reserved liquid a bit at a time.
Place a heaping tbsp of the mashed curried peas onto the 1/3 length wrapper and fold into samosas. Use the flour slurry to seal the edge.
Heat oil in pot until 175C and fry samosas in batches.
Drain on paper towel and serve immediately.