1. Heat 1 tbsp oil in a pan, add cumin seeds, onion, and ginger; fry for 1-2 minutes. Add red chili powder, turmeric, and garam masala.
2. Add chopped vegetables, a little water, cover, and cook.
3. Add boiled and mashed potatoes and dry mango powder; mix well. Add coriander leaves and let cool.

For the samosa dough

1. In a bowl, combine 1 cup whole wheat flour, salt, ajwain seeds, and 2 tbsp oil. Rub the oil into the flour until it resembles breadcrumbs.
2. Add a little water to knead into a dough. The dough should be firm.
3. Rest for 10 minutes, then grease your hands with oil and knead again.
4. Divide the dough into equal-sized balls, roll into rounds, and cut in half.
5. Place a tablespoon of the vegetable/potato mixture on one half of each dough round.
6. Form into a cone shape; press the sides together to seal.
7. Grease a baking tray with butter paper. Place samosas on the tray and lightly brush with oil.
8. Bake in a preheated oven at 356°F (180°C) for 15 minutes, flip, brush with oil, and bake for another 15 minutes, or until done.
9. Serve warm