In a medium-large skillet, add oil, onions, garlic, and ginger. Sauté for about 2-3 minutes, stirring constantly.
Add curry, pepper sauce, and smoked paprika. Continue stirring for about 2 minutes.
Add boiled potato cubes and peas. Slightly smash the potatoes and peas and thoroughly mix until fully combined. Add a little bit of water to prevent any burns. Simmer for about 2 minutes.
Finally, throw in cilantro, adjust the seasoning to taste, and remove from the heat. Let it cool. You may prepare this filling a day in advance.
In a large bowl, add flour and make a well. Add sugar, salt, water, and ghee or oil.
Knead to form a soft and sticky dough.
Place the dough on a heavily floured board and knead for about 5-7 minutes. Continue to flour the dough as needed to facilitate kneading. Be careful not to overdo it. The dough should be soft, elastic, and smooth.
On a lightly floured surface, form the dough into 16 balls.
Roll the dough using a lightly floured rolling pin and cut it in half. Spoon a generous 1-2 tablespoons of filling in the center of a half-circle. Lightly moisten the dough edges with water or flour paste using your finger. Fold the end over the filling to form a triangle and then continue to fold up the strip in triangles, like you would a flag. Continue with the remaining dough and set samosas on a tray.
In a large saucepan, pour vegetable oil (at least 3 inches deep) and place it on medium heat until the oil reaches 350 degrees Fahrenheit.
Gently place a few samosas at a time into the saucepan.
Fry for a few minutes until the bottom side is light brown.
Turn over and fry for a few more minutes until the other side is light brown.
Use a large spoon or similar tool to take the samosas out of the oil. Repeat the process until finished. Best served warm.