Baked Vegetable Samosas

Read it through once before you start the pan.

1. 1Step 1. Simmer the potatoes in a pot of salted water for 15 minutes, until a knife slides in easily, and drain.
2. 2Step 2. Rub the all-purpose flour, half the salt and 45 ml of the vegetable oil together in a bowl until the mixture is crumbly.
3. 3Step 3. Add the water a little at a time and knead into a firm, smooth dough.
4. 4Step 4. Cover the dough with a damp cloth and rest it for 20 minutes.
5. 5Step 5. Heat 15 ml of the vegetable oil in a skillet over medium heat and cook the ginger root and green chili for 30 seconds.
6. 6Step 6. Stir in the cumin powder, coriander powder, garam masala and turmeric and cook for 20 seconds, until fragrant.
7. 7Step 7. Add the potatoes, green peas, the remaining salt and the lemon juice and cook for 5 minutes, lightly crushing the potatoes, until the filling holds its shape.
8. 8Step 8. Take the skillet off the heat and stir in the coriander leaf.
9. 9Step 9. Cool the filling for 10 minutes.
10. 10Step 10. Preheat the oven to 200°C (180°C convection) and line a baking sheet with parchment paper.
11. 11Step 11. Divide the rested dough into 6 equal balls and roll each into a thin circle about 18 cm across.
12. 12Step 12. Cut each circle in half, moisten the straight edge with water and fold each half into a cone, pressing the seam to seal.
13. 13Step 13. Divide the filling among the cones, about 3 tablespoons each, moisten the top inner rim with water and press the seam firmly to seal.
14. 14Step 14. Arrange the samosas on the baking sheet and brush all sides with the remaining 15 ml of the vegetable oil.
15. 15Step 15. Bake for 30 minutes, turning once halfway through, until golden and crisp.