Start by chopping and cooking the potatoes. I usually cut them and put them in a microwave safe container and cook them in the microwave with a little water until they are soft. You can also boil them, but it is going to take a little more time.

When the potatoes are ready, keep them aside.

Put the cumin seeds, vegetable oil, and garlic infused oil in a frying pan and let them fry until they start popping.

Now add the ginger and stir well.

Add the turmeric powder, garam masala, and chaat masala (optional).

Add the cooked chopped potatoes (including the water they have accumulated while cooking) and salt to taste.

Stir well and cook the mixture until dry.  Add the lemon juice and coriander leaves, stir, put the fire off and let it cool down.

Put the flour, salt, and vegetable oil in a medium bowl and start kneading. Add the water little by little as required and keep kneading until the dough comes together.

Make into a ball, wrap it in cling wrap and let it rest for 10 minutes.

Take the dough, make 6 balls and roll them into ovals (these don’t need to be perfect).

Put some stuffing in the centre, brush the edges with some water and close the samosas by folding the dough in a triangle shape and then fold the top as a letter (see video).

Place the samosas in a baking dish lined with baking paper.

Spray with some oil and bake in a pre-heated oven at 200°C – 390°F for 25 minutes or until golden brown.

Serve warm.