First, sift the flour into a large bowl. Add a little oil and carom seeds, then gradually add water to knead the flour into a smooth dough. Set aside for 10 to 15 minutes.

Boil the potatoes and peas. Peel and mash the potatoes, and drain the peas. Heat oil in a pan, add asafoetida and cumin seeds, then add the potatoes and peas. Add all the spices and sauté well.

Let the mixture cool. Break off a piece of dough and roll it into a circle, then cut it in half. Fold each half into a cone shape. Fill with the potato mixture and seal the edges with water.

Heat oil in a pan and fry the samosas on medium heat until golden brown. Serve hot with green chutney.