Flour mixed with salt and sieved. Mix with the oil and mix with water so as to obtain a tight smooth dough. Allow to rest wrapped in plastic at room temperature for 20 minutes. In the hot sunflower oil put ginger, coriander, curry, masala and cumin. Stir a few seconds and add the onions, carrots, chilli and garlic. When tender, put the potatoes and peas. All stir 3-4 minutes, add salt and seasoned with lemon juice. Roll out the dough on a floured surface and cut into circles with a diameter of 12 cm. In the middle of each circle put a spoonful of filling, the edges of the dough with water and wet circles are folded in two. Each semicircle crimped edges. Finished bags are fried in sunflower oil heated in an oil bath on medium heat until golden brown on all sides. Variations - you can add to the stuffing and fried diced bacon or chicken.