Kneading dough
In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt. Mix them well with the fingertips till it resembles like breadcrumbs.

Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes. Knead again till the dough is smooth.

Making Stuffing
Heat the oil in a pan, add cumin seed, fennel seed and asafoetida. When they crackle add ginger garlic paste. (you can avoid garlic) and saute till the raw smell goes away. Add turmeric powder and red chilli powder. Mix well.

Add the boiled and mashed potato. Mix well. Cook for a minute. Add the remaining spices like coriander-cumin powder, dry mango powder and garam masala. Mix well and cook for a minute. Add finely chopped coriander. Mix well.

Add the boiled peas. Mix well and cook for another minute. The stuffing is ready. Keep it aside to cool.

Making chapati for the outercovering
Make balls from the dough. Take one ball and flatten it.

Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear. Flip it and cook lightly on the other side. Do not cook full. Remove in the plate to cool. Similarly, make other chapatis/tortillas.

Filling and baking samosa
Divide the chapati into two parts. Take one part and make a cone from it by bringing both the edges together. Seal the edges by applying water.

Put the prepared filling in the cone pressing lightly so that it is packed without any air pockets. Apply water on the upper edges and seal it. The samosa is ready to bake. Similarly, make other samosas.

Place the prepared samosa on the baking tray lined with a baking paper. Brush oil on both the sides of samosa.

Bake the samosa in a preheated oven at 200 C for 20 minutes or till crisp and golden. Serve it hot with coriander mint chutney and tamarind-date chutney.

Coriander mint chutney
In a mixture jar, add lemon juice, green chilli, rock salt, salt, cumin seeds, chopped coriander, chopped mint leaves. Grind the chutney to a smooth paste. Remove the chutney in a bowl. It is ready to serve.