Cook the green peas with a pinch of turmeric powder and salt. Strain excess water and keep it aside

In a kadai/wok, add 2-4 table spoons of oil. Add cumin seeds. Once they start popping, add very finely sliced onions.Add chopped leaves. You can include leaves as per your desire like mint. Add a pinch of salt and mix well.

Simmer the heat and cover the wok with lid to let the onions cook for a while

In the mean time, break the eggs into a bowl. Add pinch of pepper, salt to taste and beat well. If you are good at scrambling eggs directly from pan, you can skip this. If you are an expert, you can skip this step and scramble eggs along with the filling at step 7. Heat oil in a pan, add the beaten eggs and start stirring them until they are cooked well and form scrambles. Keep the eggs aside

In the wok,add chopped green chillies, ginger-garlic paste and mix well. Always make sure you add the paste of ginger instead of cut ones for any snack items. Add salt to taste

Check the salt content and add if required

Turn off the heat and let this masala cool for a while

Dab the sides of each of the pastry with water

In a deep frying pan, heat oil and slowly add the filled pastry one by one (3-4 at a time, depends on the size of your utensil).Deep fry till they turn golden brown in high/medium heat. Strain excess oil

Serve hot with ketchup

I was able to prepare 10 samosas with the above ingredients i.e 5 rolls cut into two each. Also, you can change the quantity of all the ingredients for filling as per your taste buds