In a bowl add the flour, oil, salt, carom seeds and water then mix and kneed the ingredients to form a smooth and firm dough before covering with a tablecloth and setting aside – try to knead the dough for at least 15 minutes as the longer you mix the better it is

Peel and chop the potatoes into small bite-sized pieces

In a large saucepan add the potatoes and cover with cold water then bring to a boil and allow to simmer for 5-7 minutes until the potatoes are soft and tender

As the potatoes are boiling in a pan heat up the oil on medium heat until hot

Add the cumin seeds and sauté for 1 minute until fragrant

Add the finely diced onion and cook for a few minutes until it softens and becomes translucent

Add the peas and cook for a further few minutes

Add then salt, turmeric powder, crushed chilli flakes, chilli powder and garam masala and cook these spices for a few minutes – you may need to add a little water to help the spices release all their colours and prevent burning

Drain the cooked potatoes and add into the mixture then gently mix and break apart the potatoes

Add the finely chopped green chilli and coriander then stir before removing from heat and allowing the filling to cool down

Take the dough and make small smooth balls with it – you should be able to make 8-10 balls depending on your personal preference on how big you want your samosas

Roll out the dough balls into circles – ensure that you do not make them too thin or else they will tear when you add the filling

Cut into half and take one half

Using water to seal the edge create a cone (as shown in the video)

Add the cooled mixture into the cone ensuring that it is not overfilled then seal the top with water – at this point the samosas can be frozen

Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it

Gently add the samosas into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side