In a mixing bowl, combine gluten-free flour, salt, and oil. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.

In another bowl, mix the mashed potatoes, green peas, cumin seeds, garam masala, turmeric powder, red chili powder, cilantro, and salt. Ensure the mixture is well combined.

Divide the rested dough into small balls. Roll each ball into a thin circle on a lightly floured surface.

Cut each circle in half, forming two semi-circles. Take one semi-circle and shape it into a cone, sealing the edge with a little water.

Fill the cone with the potato-pea mixture and seal the open edge by pinching it tightly. Repeat with the remaining dough and filling.

Heat oil in a deep frying pan over medium heat. Once hot, gently slide the samosa patties into the oil, frying in batches until golden brown and crispy, about 4-5 minutes.

Remove the patties with a slotted spoon and drain on paper towels. Serve hot with chutney or sauce.