Heat 1 tbsp oil in a non-stick pan. Add carom seeds and asafoetida and sauté for ½ minute.
Add ginger paste, coriander powder, turmeric powder, cumin powder, salt, sugar, cashewnuts and raisins. Mix well and sauté for 2 minutes.
Add green peas, mix well and sauté. Add ¼ cup water and cook for 2 minutes.
Chop coriander sprigs and add. Mix well and cook till dry.
Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.
Spread little flour paste on one end of a samosa patti and fold into a triangle with a pocket. Fill little cooked peas mixture and fold over and make into a samosa sealing the end flap with the flour paste.
Heat sufficient oil in a kadai. Deep-fry samosas till golden ad crisp. Drain on absorbent paper.
Serve hot with green chutney.