Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
Knead again using oil til smooth. Keep aside covered with a wet muslin cloth
Divide the dough into equal portions and roll out each portion into thin chapatis.
Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.
Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
Cool completely
Divide each chapati into 2 halves, make a cone from each half.
Stuff each cone with a portion of the stuffing
Seal the edges carefully using a little water. Keep aside
Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf)for 20 to 25 minutes. Serve hot with phudina chutney
