In a mixing bowl add flour, carom seeds, and salt.mix well and add ghee mix with fingers and when flour bind together adds little by little water and make a hard dough. cover and keep aside.

In a grinding jar add green peas and grind coarsely. Take a pan to add 2 tsp oil add cumin seeds saute for 30 seconds add chopped onion, green Chilli, ginger garlic paste saute for 1 minute add crushed coriander and fennel seeds. Keep stirring. Add coarsely grind peas and add all spices mix well and cook for 2-3 minutes on medium flame. add asafoetida mix and turn off the flame.

Take the dough knead 3-4 times again and divide it into equal portions and make medium size balls. Take one ball and cover all and keep aside. roll the ball in an oval shape and cut into the middle. take one part to apply water on the side and roll it like a cone as shown in the pic.

Put 1 tsp filling in the cone. Apply oil on the edges and press it with your thumb and index finger to seal them. Make all remain.

Heat oil in a kadhai. deep fry the samosa in batches on low to medium flame until they turn golden and crisp. Serve with chutney.