Ingredients – For filling
1 tsp oil
1 tsp cumin
1 small onion
4 medium potatoes
1 carrot
1 cup peas
1 cup channa
1 tsp chilly powder (adjust to taste)
1.5 tsp coriander powder
1/2 tsp garam masala
Salt
Turmeric

Ingredients – For outer cover
1 cup all purpose flour
1 cup whole wheat flour
2 tbsp butter
Salt
Water

Yields
16 samosas

Method - Samosa filling
Heat oil and season with cumin seeds. Add onion and saute.

When onions are cooked add the vegetables. I used potato, carrots, peas and channa.

Add the spice powders and salt. (Coriander powder, chilly powder, turmeric, garam masala)

Method – Outer cover
Sift the whole wheat flour. Combine whole wheat flour and all purpose flour. Add salt and butter.

Make a stiff dough using water. Set aside for an hour.

Take a small ball of the dough and roll it flat like a roti.

Using a pizza cutter or knife cut across as shown to form 2 semi circles.

Place a tbsp or more of the filling over one semi circle.

Roll over as shown. We are making a cone.

Roll the other side so it overlaps and forms a cone.

Samosas are ready to be baked. Brush with milk.

Place in a 425F preheated oven for 15 minutes.

At the end of 15 minutes, reduce oven temp to 375F and flip the samosas. Bake for another 10 minutes.

Guilt-free samosas ready to munched on with some mint chutney and sauce.

Enjoy!