Heat the oil in a large saucepan. Fry the onion and whole cumin seeds for 5-6 minutes over a moderate heat. Add the chilli, ground cumin, curry powder and turmeric. Fry for a further 3-4 minutes.

Add the partly cooked diced potato and carrot. Continue to cook over a low heat with the lid on until the vegetables are soft but not mushy.

Add peas and salt to taste. Cook for 2-3 minutes. Allow to cool thoroughly.

Unwrap the pastry and extra 3 sheets (put the remaining pastry back in the plastic until needed). Use the scissors to cut thr pastry sheets 80-100mm wide. Brush each sheet lightly with the melted ghee.

Place 2-3 teaspoons of spiced vegetable mixture at the end of the pastry closest to you. Fold the pastry over in right-angled triangles, sealing the end with melted ghee.

Place on a baking tray and brush lightly with melted ghee. Bake for 10-15 minutes until golden brown.