Heat a tablespoon of oil in a pan and sauté the cumin seeds until they start to splutter.

Add chopped onions and sauté until translucent.

Mix in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add the boiled potatoes and peas to the mixture. Sprinkle in turmeric, coriander powder, garam masala, and salt.

Cook everything together for about 5-7 minutes, then turn off the heat and stir in chopped cilantro.

Allow the filling to cool completely, or refrigerate for enhanced flavor.

In a bowl, mix the all-purpose flour with the oil and a pinch of salt.

Gradually add water, kneading until you form a smooth, pliable dough.

Cover with a damp cloth and let it rest for about 20 minutes.

Divide the dough into smaller balls and roll each into a thin oval.

Cut it in half to create two semi-circles. Bring the edges together to form a cone, sealing with water.

Fill the cone with the potato-pea mixture and seal the open end by pinching it.

For frying, heat oil in a deep pan and carefully slide in the patties, frying until golden brown and crispy.

For baking, brush with oil and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.