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Sift the flour and salt together, add 2 tsp ghee and rub in. Add 3 tbsp water, mix and work the dough until it comes together.
Turn dough onto floured surface and knead for 4 minutes into a firm dough. Cover with plastic and rest 30 minutes.
On a lightly floured surface, knead the dough for a minute and divide into 2 pieces.
Roll each piece into strips and then cut each strip into 4 pieces giving 8 in total. Roll into balls and keep covered.
Roll out each ball into a disc about 15 cm in diameter. Cut each in half giving half moons/circles.
Spoon filling into the centre, brush edges with water and fold over filling into a triangle. Press edges to seal.
Filling: heat 1/8 cup ghee and add coriander seeds, heat until fragrant. Add onions and ginger and cook until caramelise occurs. Add garlic, chilli and other spices and cook.
Add the potatoes and cook until they start to colour and become dry, add peas and check seasoning. Allow mixture to cool before filling the pastry.