Prepare the filling:
Heat 1 tbsp oil in a pan. Sauté onion until soft, then add garlic, ginger, and green chilies. Stir in chopped shrimp and crab. Add all spices and season to taste. Cook 3–5 minutes until seafood is just done. Turn off heat, mix in lemon juice and cilantro. Let cool.

Make the dough:
Mix flour, salt, and 2 tbsp oil in a bowl. Slowly add water to form a soft dough. Knead 5–7 mins, cover, and let rest 30 mins. (Skip if using wrappers.)

Assemble samosas:
Divide dough into balls, roll each out into circles, then cut in half. Fold into a cone shape, seal the edge with water. Add 1–2 tbsp of filling, fold top to seal.

Cook:
Heat oil to 350°F (175°C). Deep fry in batches until golden brown. Drain on paper towels.
To bake: Preheat oven to 375°F (190°C). Brush samosas with oil and bake 20–25 mins, flipping once