Soak 200 grams of peas dal (split yellow peas) in water for 2-3 hours. Drain the water and coarsely grind the dal in a mixer grinder.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them crackle.
Add 1 finely chopped onion and sauté until it turns golden brown.
Add the coarsely ground peas dal, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste. Cook the mixture for 5-7 minutes, stirring occasionally.
Add 1/4 cup of chopped coriander leaves and mix well. Turn off the heat and let the mixture cool down.
In a mixing bowl, combine 2 cups of all-purpose flour (maida), 1/2 teaspoon of carom seeds (ajwain), 1/2 teaspoon of salt, and 4 tablespoons of oil. Mix well and gradually add water to form a firm dough. Cover the dough and let it rest for 20-30 minutes.
Divide the dough into equal-sized balls and roll each ball into a thin, oval-shaped sheet.
Cut each sheet into two halves. Apply water on the edges and fold each half into a cone shape. Fill the cone with the prepared peas dal mixture and seal the edges by pressing them together.
Heat oil in a deep frying pan. Once the oil is hot, carefully slide the samosas into the oil and fry them on medium heat until they turn golden brown and crispy.
Remove the samosas from the oil and place them on a paper towel to absorb excess oil. Serve hot with mint chutney or tamarind chutney.