Add the flour, sugar, salt, and oil to a bowl.

Mix to combine using a whisk. Gradually add in the water.

Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more water if too dry. Cover to rest for an hour.

Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes until translucent.

Stir in the spices. Add splashes of water/broth to avoid burning.

Add the carrots. Stir and cook until it darkens in colour a little - about 3 minutes.

Repeat the same for the potatoes, cooking for 5 minutes.

Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.

Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently andadding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.

Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and cover one-half back in the bowl.

Fold the other half twice. Roll it out into a thin rectangle.

Cut into 9 x 2 inch strips - just an estimate.

Take one strip out, then cover the rest under a clean kitchen towel.

Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip - in a triangle shape -leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the triangle upward towards the end of the strip. See Note (3).

Air fry at 375F (or 190C) for 10 to 12 minutes, until golden brown - flipping halfway.