In a bowl add the flour, oil, salt, carom seeds and water then mix and kneed the ingredients to form a smooth and firm dough before covering it with a tablecloth and setting it aside.
Peel and chop the potatoes into small bite-sized pieces.
In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 8-10 minutes until the potatoes are soft and tender.
As the potatoes are boiling in a pan heat up the oil on medium heat until hot.
Add the cumin seeds and sauté for 1 minute until fragrant.
Add the finely diced onion and cook for 4-5 minutes until it softens and becomes translucent.
Add the peas and cook for a further few minutes.
Add the salt, turmeric powder, crushed chilli flakes, chilli powder, and garam masala, and cook these spices for 2-3 minutes.
Add a tbsp of water to help the spices release all their colours and prevent burning.
Drain the boiled potatoes and add to the mixture then gently mix and break apart the potatoes.
Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down.
Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your personal preference on how big you want your samosas.
Roll out the dough balls into circles – ensure that you do not make them too thin or else they will tear when you add the filling.
Cut it into half and take one half.
Using water to seal the edge create a cone.
Add the cooled mixture into the cone ensuring that it is not overfilled then seal the top with water – at this point the samosas can be frozen.
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it.
Gently add the samosas into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing them to cook for another 3-4 minutes until golden brown on the other side.
Serve alongside some hari green chutney and enjoy1