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Heat oil in skillet and add cumin seeds. Cook 1 minute. Add potatoes and chile. Saute 2 minutes. Add turmeric and salt. Cook 5 minutes. Add peas and cumin. Stir to mix. Cover, lower heat and cook for 10 minutes. Remove from heat and cool. Mix together the flour and salt. Add oil and enough of the hot water to form a stiff dough. Knead for 10 minutes or until smooth. Divide into 12 balls. Roll each ball into a 6 inch round and cut in half. Pick up one half and form into a cone. Sealing the overlapping edges with water. Fill cone with 2 teaspoons of filling. Fold over the top and seal with water. Repeat with all samosas. Heat oil in skillet and fry until golden on both sides. Drain on paper towels and serve.
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