Make a stiff dough with flour, 2 tbsp oil, and water; rest 20 minutes.

Sauté cumin seeds, chili, peas, and spices, then fold in the mashed potatoes.

Roll the dough thin, cut into half-circles, and form cones.

Fill each cone with the potato mixture and seal the edges.

Deep-fry over medium heat until golden and crisp, then drain.