In a mixing bowl, combine the flour and salt. Add 1/4 cup of vegetable oil and mix until crumbly. Gradually add water, kneading until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

While the dough rests, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and mash the potatoes in a large bowl.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the green peas and cook for 2-3 minutes.

Stir in the mashed potatoes, coriander powder, garam masala, turmeric powder, chili powder, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.

Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin oval shape. Cut the oval in half to form two semi-circles.

Take one semi-circle and form a cone by folding it over, sealing the edge with a little water. Fill the cone with the potato-pea mixture and seal the open edge by pinching it tightly. Repeat with the remaining dough and filling.

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the patties in batches, frying until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve hot with chutney or your favorite dipping sauce.