Gather all the ingredients for making pea samosas. First, knead the flour. Sift the flour into a large bowl, add salt to taste, and crush the carom seeds with your hands before adding. Then add ghee for shortening and mix well with your hands.

Gradually add lukewarm water and knead the dough. It should not be too hard or too soft. Cover and set aside for a while. Now prepare the pea filling. In a mixer grinder, coarsely grind ginger, green chili, cilantro leaves, mint leaves, cumin seeds, fennel seeds, and black pepper.

Heat a tablespoon of ghee in a pan on the stove. Add asafoetida and cumin seeds and let them splutter.

Add peas, then the coarsely ground cilantro and mint mixture. Add salt to taste, cover, and cook until the peas are soft.

Once the peas are cooked, mash them well with a masher. Add dried mango powder, garam masala powder, and roasted cumin powder, and roast well.

The peas should not have any water; they should be well roasted.

Knead the dough again and make lemon-sized balls. Roll them out, then cut the rolled-out dough into two equal parts with a knife.

Shape one part into a cone as shown in the picture, fill it with the pea mixture, and seal the edges by pressing them inward. Prepare all the samosas in the same way.

Heat refined oil in a pan on the stove. Once the oil is hot, add the samosas.

Fry them on low heat, turning them occasionally, until they are golden brown.

Fry all the samosas in the same way. Serve the hot, delicious homemade pea samosas with sauce or chutney.