preparation

• 1 Boil potatoes and carrots in salted water until cooked through, about 10 minutes.
  
• 2 Strain and coarsely mash together in a small bowl and set aside.
  
• 3 Heat cumin in olive oil on medium heat until aromatic, about 30 seconds.
  
• 4 Add the onion and ginger, mix, and sauté about 2 minutes, careful not to let burn.
  
• 5 Turn off heat and add the garam masala and mix well.
  
• 6 Add to the potato and carrot mixture along with the aioli and peas and mix well.
  
• 7 Adjust for salt.
  
• 8 Fill one wrapper
  
• 9 Add a small teaspoon of the vegetable mixture to the middle of a round of dough, wet along the edges, and fold into a triangle shape. (try making a cone shape, add the filling and close along the top).
  
• 10 Repeat for the remaining mixture and dough.
  
• 11 Fry in olive oil in a pan until golden and crispy on all sides.
  
• 12 Set on a plate with paper towel to remove excess oil from frying
• 13 Serve hot.