Flour and 1/2 tsp salt are combined. Add 4 tablespoons oil and knead to form coarse crumbs. Gradually add water (about 2/5 cup (110 ml)) and knead until you get a homogeneous mix. Spread the dough with oil, cover and let it stand at least half an hour.
Meanwhile, boil the potatoes and when cool peel and cut them into cubes with a size of 0.2″ (0.5 cm). Four tablespoons of oil are heated in a deep skillet on medium heat. After reducing the heat, add the finely chopped onion and fry until golden-brown. Add peas, ginger, chopped green coriander and capsicum, potatoes, remaining salt, cumin, 1 teaspoon ground coriander and 1 tsp garam masala.
Stir at low heat 3-4 minutes and remove from the oven. The dough is re- kneaded and separated into 10 balls, which are rolled into circles with a diameter of 5.1″ (13 cm). Once the circle is divided into two, each half is wound into a cone (used for adhesion of water), filled with about 2.5 tsp of potato filling and capped.
When ready, fry over medium heat in a deep skillet in oil about 2″ (5 cm) deep from the bottom after it has warmed up. Fry until they become brown and crispy, then remove them, drain the fat and serve them hot.