For the dough: combine all the ingredients (flour,oil, Carom seeds,salt) in bowl and knead into a stiff dough using enough water.cover the dough with a wet Muslin cloth and keep it aside for 10 to 15 mint.

For the stuffing: heat the oil in a pan, add coriander seeds and add hing, curry leaves and ginger garlic paste and saute on a medium flame for a new second.

Now add turmeric powder, chilli powder, and add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes.

Now add salt and lastly chopped coriander leaves and nid well for another 1 minute. Now switch off the flame and divide the stuffing into 6 equal parts and keep aside.

Process knead the dough well and divide into 3 equal portions.

Roll out a portion of the dough into 150 mm diameter oval.cut it into
2 equal portion using a knife.

Take a portion and join the edges to make a cone and stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.

Repeat with the remaining dough and stuffing.now heat the oil in the kadhai and deep fry the samosas on a medium flame.
Lastly drain on a absorbent paper.