1. Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add half teaspoon Cumin seeds, Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well.
   
2. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use.
   
3. In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes.
   
4. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.
   
5. Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati.
   
6. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture.
   
7. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing.
   
8. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that’s how I got the golden colour). The crunchy and tasty Samosa is ready to dig in.
   

To make the dough

Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add 1/2 tsp Cumin seeds. Add Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well. No water must be added now. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use. (Refer note 5)

To make the filling

In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.

To assemble the pie

Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that’s how I got the golden colour). The crunchy and tasty Samosa is ready to dig in. Enjoy. Bon Appetit.