Wash and soak moong daal for 30 minutes.then drain and keep aside
Chop potato and cauliflower in small pieces.
Heat 2 t.s oil in a pan ,add asafoetida,chopped green chilies and chopped potato,cover and cook on low flame for 2 minutes.
Add turmeric, cauliflower ,peas and soaked moong daal. cover and cook till done but crisp.
Take out the mixture in a bowl and add sugar,lemon juice,garam masala,ginger and grated coconut.(PIC-1)
6-Take wheat flour,refined flour,corn flour,salt and ghee in a bowl,mix and make a medium soft dough with water.
7-Rest for 15 minute and then knead well and make small size balls from the dough.
8-Mix 2 tbls of refined flour with little water to make a smooth slury.
9-Take 2 balls and roll to make a disc of medium thickness.(PIC-2)
10-Drizzle 1/2 tsp of oil on both disc and spread properly ,then sprinkle some flour.
make a sandwich of both disc and roll again to make a thin chapati.
11-Heat a griddle and place the disc(chapati)over it and slightly cook from both sides and remove from the griddle.(PIC-3).
12-Pull apart the chapati and seperate both the sides.(PIC-4)
13-Cut from the centre and make 2 half moons shapes.(PIC-5)
14-Fold and make a cone,apply the slury on the joint to seal it properly(PIC-6)
15-Stuff with 2 tbsp of vegetable mixture(PIC-7)
16-Apply slury and seal and close properly.(PIC-8)
17-Heat oil in a pan and deep fry samosa’s on medium heat till golden in colour.
18-Drain on a tissue and serve hot.