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In a food processor, precess the flour and 1 teaspoon of the salt for 5 seconds. Add the combined oil and 1 cup of warm water. Process in short bursts until the mixture just comes together. Turn out onto a floured surface and gather into a ball. Cover with plastic wrap and refrigerate for 20 minutes. To make the filling, chop the potatoes into quarters, cook until tender, then cool and finely dice. Boil or steam the cauliflower until tender, cool and finely dice. Heat the oil in a large frying pan and cook the onion over medium heat for 5 minutes, or until soft. Add the garlic, ginger and curry powder and cook for 2 minutes. Add the potato and cauliflower, peas and lemon juice and mix well. Remove from the heat and cool. Divide the dough into 16 portions. On a lightly floured surface, roll each portion into a 6 inch round, cut the round in half and put a Tablespoon of the mixture in the middle of each semi circle.
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Brush the edge with water and fold the pastry over the mixture, pressing to seal. Heat a deep fryer or fill a deep pan one third full of oil and heat to 350 degrees until a cube of bread browns in 15 seconds. Deep fry the samosas in batches for 1 minute, or until golden. Drain on paper towels and serve hot with mango chutney, sweet chili sauce or natural yogurt.
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