Preheat oven to 400 F.

Heat oil in a nonstick pan over medium heat.

Cook the cumin seeds in oil until they start to sizzle.

Saute the potatoes, peas, and jalapenos for about 5-10 minutes, or until slightly soft.

Stir in the salt, cumin powder, coriander powder, and garam masala and cook for about 5 minutes with the lid on the pan.

Remove from heat, and mix in lime juice.

Cut each pastry sheet into 6 rectangles.

Scoop about 1/4 cup of the mixture onto one end of the rectangle.

Fold the other side of the dough on top of the mixtures. Use a fork to press the top and bottom sheets together.

Bake for about 14-18 minutes, or until golden brown.

Enjoy!