1. In a pan heat 1 tbsp oil, add the cumin seeds, onion, ginger; fry for a min or two and add the red chilly powder, turmeric, and garam masala.
2. Add the chopped veggies to it, add little water, cover and cook.
3. Add the boiled and mashed potatoes, add the dry mango powder, mix well. Add coriander leaves and allow it to cool.

For the samosa dough:

1. In a bowl take 1 cup of atta or whole wheat flour and add salt, ajwain seeds, and 2 tbsp of oil. Simply rub the oil into the flour till it resembles bread crumbs.
2. Add little water to knead it into a dough, the dough should not be very lose and rather should be on the harder side because I am not going to add any flour to it while rolling it out.
3. After about 10 minutes rest you can grease your hand in oil and again knead it.
4. Divide the dough into equal sized balls, rolled out into rounds and cut in the middle with your pizza cutter. I did not dust with flour, just flattened into small rounds.
5. Place a tablespoon of the veggie/potato mix on one half of the dough.
6. Simply form it into a cone shape. Just press the sides with your finger tips, no need for water or dough paste to stick the sides, just press into the dough at the seams.
7. Grease a baking tray and line butter paper on it, place the samosas on it and brush oil lightly on top.
8. Bake in a preheated oven at 180 degree C for 15 minutes and then take out the baking tray and flip the samosa to the other-side and again brush oil and bake for another 15 min or until done.
9. Serve warm