In a large bowl, mix flour, caraway seeds, salt, and oil.
Knead the mixture and add water in tiny amounts until a shapeable dough forms. Cover and let rest for 30 minutes
Make the Filling
Cook your ube. I recommend boiling to keep it moist.
Heat a pan with oil. Add the cumin seeds and when they start to sizzle, add ginger and chili. Fry until aroma is released, about 1 minute.
Add the green peas and saute for 2 minutes. Add the red chili powder, garam masala, and cumin powder. Saute for 30 seconds.
Next, add your boiled ube and some salt to taste. Mix with the aromatics and add coriander leaves. Be sure to allow the ube to break apart but not be mashed. Retain some small chunks for some texture in the final samosa.
Once the mixture is properly seasoned, set aside to cool
Assemble the Samosa
Knead your dough to soften it up. Portion them out into 3 equal parts.
Take a portion and roll out into an oval shape about 8.5 inches long. Slice across them to create two pieces. Take one piece and use a little bit of water to wet the straight edge. Join the dges to make a cone and seal it on both the inside and out.
Fill the cone with your filling and pinch it closed. Be sure to seal it well so it doesn’t open up while frying!
Deep fry the Samosa
Heat oil to medium heat. A piece of dough dropped in the oil should not sizzle or rise immediately. Instead you should see tiny bubbles in the oil & the dough should take a while to come up to the surface. This is the right temperature.
Add samosa and fry at this medium temperature until the crust becomes firm, about 10 minutes. Then increase the heat and fry until golden and crispy, about 5 minutes.