Bring salted water to a boil and then add the diced potatoes. These will take around 10-15 minutes, and during this time you can start prepping the other ingredients. Cut the onions into dices, and mince the garlic and ginger. Once the potatoes can easily be poked with a fork, remove them from water and let them drain.

Add around a tablespoon of oil to the flour and proceed to add water and mix until you form a wet dough.
Continue to Knead until the dough passes the window-pane test, but is still supple under prodding.

Put the fenugreek in around a tablespoon of oil in a pan, and toast until the seeds brown and are fragrant.
Once the seeds have gained some colour, add the garlic, onion, ginger and cook until they soften and gain colour.

Deglaze bottom of the pan with a small amount of water and scrape fond into spice mixture. Add both the peas and potatoes and mix in with the spices and aromatics. Continue to cook until the potatoes begin to gain some colour, but aren't too mushy. At this point you should start heating up the frying oil.

Form a ball of dough and smoosh it flat into a disk. Roll outwards from the center then rotate 90-degrees rolling again and repeating until a 1/16in circle is formed. Proceed to cut the circle in half.

Fill the cone with filling, and then use water to seal the open edge of the dough.Once the oil has finished shimmering and begun to bubble on it's surface, put your raw samosa inside. Fry until golden brown and remove to a paper-towel covered plate.