Mix the baking powder, flour, ajwain seeds and flour in a large mixing bowl.
Add 120ml of oil until the mixture looks like breadcrumbs.
Pour in 150ml of water and use your hands to create a dough.
Dust another bowl with flour and add the mixture to the new bowl. Cover and leave to set for 30 minutes.
Peel & dice the potatoes into small pieces (roughly 2cm) before breaking the cauliflower into similar sized pieces. Boil the potatoes in a pan of salted water for 10-12 minutes. Add the cauliflower to the water after 3 minutes and add the peas 1 minute before the end. Drain immediately.
Peel and grate the ginger. De-seed and finely chop the chilli. Peel and finely dice the garlic and onion.
In a large frying pan, fry the onion and cumin for roughly 8 minutes until softened. Stir in the garlic, chilli and ginger.
Using a pestle and mortar, grind the fennel seeds to a powder before adding to the frying pan with the coriander and garam masala.
Remove from the heat and slowly add the boiled veg. Gently crush the mixture with a potato masher. Lightly season with lemon juice and leave to cool.
Halve the dough and roll out on a floured surface. Each piece should be roughly 3cm thick.
Using a pastry cutter, cut the dough into circles before rolling into rounds. Cut in half before brushing with water.
Mould into a cone shape and bring the edges together and press to seal.
Slowly add the filling before brushing the dough with water. Fold over and seal.
Put on a baking tray and use a pastry brush to lightly add some oil and cook for 45 minutes until golden. Serve immediately.