Start by peeling and cubing 4 large potatoes. Place the cubes in a pot of salted water and bring to a boil over medium heat. Cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Once done, drain the water and let the potatoes cool until they are manageable.

In a skillet over medium heat, warm 2 tablespoons of olive oil. Add 1 medium finely diced onion, 2 minced garlic cloves, and optional chopped jalapeno if desired. Sauté the mixture for 5-7 minutes until the onions turn golden and caramelized.

In a large bowl, take the cooled, boiled potatoes and mash them until smooth. Fold in the sautéed onion mix along with 1/2 cup chopped cilantro, 1 tablespoon fresh lemon juice, and assorted spices like 1 teaspoon garam masala and 1 teaspoon hot curry powder.

To create a sealing paste, combine 1 cup of all-purpose flour with 1/2 cup of water in a small bowl. Stir until you achieve a smooth, thick paste.

Take a sheet of spring roll pastry and cut it in half. Form a pocket by folding one half into a cone while sealing the edges with a little of the flour paste. Spoon the potato filling into the cone and press to fill.

For frying, heat oil in a deep pan over medium heat to 350°F. Carefully lower the samosas into the hot oil, frying each side for about 1-2 minutes until they become a beautiful golden brown.

Serve them hot, alongside tangy green chutney or sweet tamarind dip.