Filling:
300g potatoes, peeled and cubed
80g onions
75g peas
1 tbsp vegetable oil or olive oil
a pinch of hing (asafoetida)
1 tsp salt
2 tsp samosa masala
½ tsp ginger paste
½ tsp green chili paste
¼ cup cilantro, finely chopped
1 tsp amchur powder (dry mango) or lemon works too

1. Filling: heat oil in the walk and add the hing. Process to mix in the potatoes, onions, peas, salt, samosa powder and ginger chili paste. Cover and continue to cook on medium low, stirring occasionally, until the potatoes are cooked through. It is normal for some of the filling to stick to the wok. Just continue to introduce the bits to the filling when you stir. You do not want the mixture to be watery or the potatoes to overcook. Add cilantro, amchur powder and mix thoroughly. Roughly break the potatoes with a spatula but not completely. Set aside to cool completely.

2. Covering: knead all the ingredients together into a smooth ball. Make little dough balls of 25g each.

3. Assembly: follow along with the photos below

   • working with one dough ball at a time, roll out the dough in a 4-5 inch circle. Cut the circle in half to make 2 semi circles.

   • make a little conical shake by bringing the diameter together. Seal the ends completely to avoid leakage during baking.

   • stuff the cone with 1 tbsp of filling.

   • proceed to seal the mouth of the cone. You can also crimp the edges by pinching them and twisting the top for a cleaner look

4. Bake in an air fryer at 350°C for 15 minutes or in the oven at 350°F for 20 minutes until golden brown and turning once.

5. Serve hot with cilantro chutney (skip the peanuts).