These samosas can be baked or fried depending on your preference. Baking offers a healthier option with less mess, while frying provides the traditional crispy texture. The filling can be prepared a day ahead and refrigerated to save time.

1. Step 1: Cook potatoes until just tender

   Place diced potatoes in a pot, cover with water, and bring to a boil. Cook for 5-7 minutes until just tender but not mushy. Add the diced carrots and peas during the last 2 minutes of cooking. Drain well and set aside.

2. Step 2: Sauté aromatics until fragrant

   Heat oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant.

3. Step 3: Toast spices to enhance flavor

   Add all the spices (cumin, coriander, curry powder, berbere spice, salt, and pepper) to the skillet and stir for 30 seconds to toast the spices and release their flavors.

4. Step 4: Mash slightly while leaving texture

   Add the drained potato mixture to the skillet and gently mix to coat with the spices. Cook for 2-3 minutes, then remove from heat. Stir in lemon juice and chopped cilantro. Mash slightly with a fork, leaving some chunks for texture. Allow the filling to cool completely.

5. Step 5: Prepare for baking or frying

   Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. If frying, heat oil in a deep pan to 350°F (175°C).

6. Step 6: Prepare wrappers appropriately

   If using spring roll wrappers, cut each wrapper into two rectangles. If using phyllo, layer two sheets together with a light brush of oil between them, then cut into 6-inch strips.

7. Step 7: Fold into triangle shape

   Place about 2 tablespoons of filling near one corner of each wrapper. Fold the corner over the filling to form a triangle, then continue folding in a triangle pattern until you reach the end of the strip. Seal the edge with flour paste.

8. Step 8: Bake or fry until golden brown

   For baking: Place samosas on the prepared baking sheet, brush lightly with oil, and bake for 20-25 minutes until golden brown and crisp, turning halfway through. For frying: Carefully lower samosas into hot oil and fry for 2-3 minutes until golden brown. Drain on paper towels.

9. Step 9: Serve warm with yogurt dipping sauce

   Allow to cool slightly before serving. These samosas can be enjoyed on their own or with a simple dipping sauce made from mixing 1/2 cup plain yogurt with 2 tablespoons chopped mint and a pinch of salt.

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness. They can also be frozen before cooking - simply add a few extra minutes to the cooking time when baking from frozen.