Combine all the ingredients in the bowl of the small food processor and process until the ingredients are minced and form a paste like sauce. Taste and adjust seasoning, adding a bit more sugar if needed. Place in a bowl and set aside.
Pierce potato with a fork and cook in the microwave for 8 - 10 minutes or until the potato is easily pierced with a fork. While the potato is cooking, add the lentils to a small saucepan of water. Bring to a boil and reduce to a simmer. Simmer for 3 - 5 minutes until the lentils are just cooked. Drain and rinse in cold water. Add to a large mixing bowl.
Add the cooked potato (without skin), mint, curry powder, ghee and cumin. Mix to combine. fold the drained peas in. Taste and adjust seasonings.
Cut eat egg roll wrapper in half. Starting at the bottom, add about a tablespoon of filling to the bottom of the egg roll strip. Fold one corner up and over the filling, making a triangle. Fold that triangle up, and continue to fold as you would a flag, completely enclosing the filling. Moisten the egg roll wrapper edge with water and press to seal. Repeat with remaining egg roll wrappers and filling.
Place ¼ cup oil in the bottom of a 10 inch skillet - oil should be approximately ¼ inch deep. Heat the oil over medium high heat till shimmering. Add 5 samosas to the pan and cook for 2 - 3 minutes or until golden brown. Turn and cook for another 2 - 3 minutes on the other side. Remove samosas to a paper towel lined tray. Repeat with remaining samosas, adding more oil as necessary.
Monitor temperature - if samosas are turning dark brown, lower your temperature. To test the oil, you can add a small piece of egg roll wrapper.
Serve the samosas with the mint chutney!
You can assemble these samosas several hours in advance and then fry them right before serving.