Boil the potatoes in plenty of water until tender. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash using a potato masher or the back of a fork. Set aside.

Heat the oil in a large, non-stick pan. Add the cumin seeds and allow to sizzle briefly. Add the ginger, chillies and onions. Sauté for 3-4 minutes, until translucent but not browned.

Add the mashed potatoes, peas, turmeric, ground coriander seeds and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat. Spread the mixture onto a plate and add mix in the dhania. Allow to cool completely.

For the pockets, here is the link https://cookpad.wasmer.app/ke/recipes/7591482-nice-samosa-pockets?via=search&search_term=pockets

Deep fry the samosasas till they are nice and golden.

Allow to cool a little brfore serving