Add the carrots, corriander, salt & all the spices and cook for 2 mins.

Add potatoes and peas. Cover and simmer until potatoes are well cooked.

In a bowl, mix flour and 1/2 a tea spoon of salt. Add cold water to make dough. Divide dough into 8 small balls.

Roll one ball to 6 cm diameter. Put aside and oil the top. Roll another ball to the same diameter and place on the first one. Continue process untill all balls are rolled. Put oil in betweeen to prevent them from getting stuck.

Take the stack of the rolled dough(s) and roll together until around 1/2 cm thick.

Place on a pan and start peeling once slightly cooked. Cut in trapezoidal shape. Fold to make pockets.

Fill pockets with the filling. Deep fry untill golden brown.