Stuffed Pasta-Chapati Samosa Pockets

1.Prepare the chapati dough by mixing chapati flour and salt in a large bowl.

2.Add 2 tablespoons of oil and mix well to combine, creating a crumbly texture.

3.Gradually add warm water little by little, kneading continuously until a soft, pliable dough forms. Cover and set aside for 20 minutes.

4.Prepare the pasta filling: Heat 1 tablespoon oil in a pan over medium heat.

5.Add mustard seeds and cumin seeds; let them splutter for a few seconds.

6.Add finely chopped onion and sauté until translucent and slightly golden.

7.Add green chili and ginger paste; sauté for another minute.

8.Add cooked pasta to the pan and stir well to combine.

9.Sprinkle garam masala, turmeric powder, red chili powder, chaat masala (or amchur), and salt. Mix thoroughly to coat the pasta evenly with the spices.

10.Cook the mixture for 3-4 minutes, stirring occasionally, allowing the flavors to meld and any excess moisture to evaporate.

11.Turn off the heat and stir in chopped coriander leaves. Let the filling cool to room temperature.

12.Divide the chapati dough into equal portions (about 8-10 balls).

13.Roll each ball into a thin circle approximately 5-6 inches in diameter on a lightly floured surface.

14.Cut each circle in half to form two semi-circles.

15.Take one semi-circle and fold it into a cone shape by bringing the straight edges together, overlapping slightly. Seal the edge with a little water.

16.Fill the cone with 1-2 tablespoons of the pasta filling, ensuring not to overfill to prevent bursting.

17.Seal the open edge by pressing and folding firmly, using water to help stick the edges together, forming a samosa pocket.

18.Repeat the process with remaining dough and filling.

19.Heat oil in a deep frying pan or kadai over medium heat until it reaches 350°F (175°C) or until a small piece of dough dropped in sizzles and rises to the surface.

20.Carefully slide in the samosa pockets in batches, frying them until golden brown and crisp on all sides, about 3-4 minutes per batch.

21.Use a slotted spoon to remove the samosas and drain on paper towels to remove excess oil.

22.Serve hot with mint chutney, tamarind chutney, or ketchup as a unique and delicious snack.