Non-Fried Roti Samosa

Heat oil in a pan and add cumin seeds and coriander seeds.

Once they start to splutter, add peanuts and curry leaves.

Add chopped green chillies, turmeric powder, Kashmiri red chilli, and grated ginger.

Stir well and then add coriander powder and amchur powder.

Mix in the boiled mashed potatoes and chopped coriander leaves until well combined.

Take a roti and place a portion of the filling on one side.

Fold the roti over the filling to form a triangle and seal the edges.

Repeat the process with the remaining rotis and filling.

Place the assembled samosas on a non-stick pan and cook on low heat until golden brown on both sides.