Heat the oil in a pan and cook the onions, garlic and ginger until tender. Add the spices and cook out
Add the potatoes and carrots and cook out for 2 minutes then add water. Do not cover the veg with water. Add the chick peas and reduce the curry until the potatoes are cooked and sauce has thickened
Add the coriander and peas to the curry and remove from the stove and cool
Take on e pastry sheet lay on the surface counter. Cut the pastry sheet in half. Take one large spoon of the curry mix and place in the corner of the pastry. Fold the pastry from corner to length of the sheet ( as if making a plane ).
Fold again until the samosa shape has been achieved. Mix 1 spoon of flour to water to make cloudy water. Use this to stick the edges of samosa
If the mix is hot you will need to leave in a cool area before cooking
You can either deep fry or cook in the oven 180c until golden brown