1.
For Dough : Combine all the ingredients together in a bowl and add enough water to make a firm Dough. Cover it and keep aside for 15 minutes.
2.
Knead it again until it becomes smooth.
3.
Cover it with a wet Muslin cloth and keep it aside.
4.
Shape the dough into 6 balls and roll each one into a thin roti.
5.
For stuffing
6.
Heat oil in a Pan and add jeera in it. When it crackles, add the mashed sprouts and peas together and cook them for 2 minutes.
7.
Add ginger- green chilli paste, chaat masala powder, chilli powder , salt and coriander leaves together and saute for 2 minutes. After this mix this well and cook for another 2 minutes.
8.
Let the mixture cool completely. Divide it into 12 equal portions.
9.
Assembling the samosas.
10.
Mix 1 spoon of flour (maida) with 3 spoons of water and use this paste to seal the edges.
11.
Divide each roti into 2 halves and fold each half into a cone.
12.
Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.
13.
Arrange the samosas on a greased baking tray and bake them in a pre- heated oven at 200°C for 20 to 25 minutes.
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