To prepare the dough, mix ½ cup whole wheat flour with ½ cup all purpose flour, 2 teaspoon hot oil, salt as needed. Mix well until the oil is incorporated and add water little by little. Knead into a smooth dough that is pliable. Rest it for 10 mins. Make equal sized balls from the dough.

Meanwhile prepare the stuffing by adding 1 large onion finely chopped with ¼ cup poha, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, salt as needed and 3 tablespoon finely chopped coriander leaves.

Mix well and let it rest until the patty sheets are prepared. Poha helps remove the moisture from onions.

Roll two balls of dough to a medium sized roti. On one roti, spread a thin layer of oil and sprinkle flour generously and place the other roti on top.

Roll together until the roti is as thin as possible.

Heat a pan on medium flame and place the prepared roti. Cook for 10-15 secs on each side. Make sure not to cook longer until it develops spots.

Remove from heat and gently separate both the rotis from one edge.

Repeat this with rest of the dough and cool down all the rotis.

Stack all the prepared rotis, cut off from all 4 sides to get square shaped patty sheets.

Now cut at the center to make rectangular samosa patty sheets. The sheet should be about 10-12cm long and 5-6cm wide. These sheets can be stored in airtight container or ziplock bag in fridge for about 4-5 days or in freezer for upto 2 months.

Prepare the paste to seal the samosa patty by mixing 1 tablespoon all purpose flour with 1 tablespoon water. It should be thick enough to hold the samosa patty intact.

To prepare the samosa, take a patty sheet, place the cooked side facing up and fold it into a triangle from one end. Make two more folds and there should be a triangular cavity to fill the stuffing.

Place 1-2 tablespoon of prepared onion stuffing. Along the edges, apply the prepared paste to seal the edges. Close the samosa and make sure all edges are tightly sealed. Repeat this with all the samosa patties.

Meanwhile heat oil in a fry pan and once hot, reduce the flame to low. Drop 2-3 samosa into the oil.

Fry on low- medium flame until the the samosa are golden brown and crispy.

Remove from oil and drain off extra oil on a kitchen tissue. Repeat this with rest of the samosa. Finally, fry some curry leaves and some green chillies (slit across) and place on top of the samosas.