New way of making samosas without deep frying

Hello, friends, foodlovers, and community greetings! I hope you all are doing well and having a pleasant time with your loved ones. Here is an experiment to avoid oily food without losing its taste.. Traditionally, it is deep-fried food, such as the famous Indian street food, the Samosa. I tried it a little differently, and it was a successful experiment without losing its traditional taste. Ingredients: To make a patti/cover 1.5 cups of white flour 1/2 cup of semolina 2 tbsp oil 1/2 tsp bishopweed seeds/carom seeds. 1tsp salt 1/4 tsp baking powder. and water

for Stuffing 4 boiled potatoes 1tbsp samosa masala 1 tsp chili powder 1 tsp salt 1/2 tsp turmeric 1 tsp dry mango powder (aamchur). 2 tbsp chopped fresh coriander 1.5 cups of cooked peas 2-3 tbsp oil

Mix the salt, bishopweed seeds, and baking powder into the flour. And mix the oil and make the flour mix crumbly.

Make quite stiff dough using water gradually. Keep the dough for rest. Making samosa spice mixture, use 1 tbsp coriander, 1/2 tbsp cumin seeds,1/2 tbsp fennel seeds, 1/4 black pepper. Roast all seeds until they get aromatic. And make a course powder using a mortar and pestle. It is enough for two times. In cooked peas, add chili powder, salt, turmeric, and mango powder than samosa masala mixture coriander and cooked potatoes just mashed by hand. Mix all things well. keep stuffing aside. Make lime-sized balls from the dough. Roll them using a rolling pin. Place appropriate stuffing on the rolled sheets. pack them in a ball, gather all edges together using a drop of water, I used an Appe pan(couldn't find English name) to roast them. You can use an air fryer or an oven. Brush some oil over the samosa balls and bake them for 15 minutes at 180 °C or according to the guidelines of the air fryer. I brush oil on the pan. And roast them thoroughly on low heat.