For the stuffing
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 cups mixed sprouts, boiled and coarsely mashed
• 1/2 cup green peas, boiled
• 1 tsp ginger-green chilli paste
• 1 tsp chaat masala powder
• 1 tsp chilli powder
• 2 tbsp finely chopped coriander leaves
• Salt to taste
Method
For the dough
Combine all the ingredients together in a bowl and add enough water to make a firm dough. Cover it and keep it aside for 15 minutes.
Knead it again until it becomes smooth. Cover it with a wet muslin cloth and keep it aside.
Shape the dough into 6 balls and roll each one into a thin chapatti.
For the stuffing
Heat the oil in a pan and add the cumin seeds. When it crackles, add the mashed sprouts and peas and cook them for 2 minutes.
Add the ginger-green chilli paste, salt, chaat masala powder, chilli powder and coriander leaves. Mix well and cook for another 2 minutes.
Let the mixture cool completely. Divide it into 12 equal portions.
Assembling the samosas
Mix 1 spoon of all purpose flour with 3 spoons of water and use this paste to seal the edges.
Divide each chapatti into 2 halves and fold each half into a cone.
Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.
Arrange the samosas on a greased baking tray and bake them in a pre-heated oven at 200˚C for 20 to 25 minutes.
Serve them hot with mint chutney
