Take a large bowl and add Whole Wheat Flour (1 cup), All-Purpose Flour (1 cup), Almond Flour (1/2 cup), Ajwain Seeds (1 teaspoon), Salt (1 teaspoon) and Oil (4 tablespoon).
Mix well. Alternatively, use stand mixer with the dough hook and mix at the lowest speed.
Rub the flour and oil if making dough with hands, or mix the flour at the lowest speed setting of the stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes - you don’t want to rush this step.
Once incorporated, the mixture should be crumbly. Press some flour between your palm- it should form a shape and not crumble – means oil is enough and well incorporated.
Now, start adding Water (1/2 cup), little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup of water here to get the right stiffness but you might need a little more or less.
Cover the dough with a moist cheesecloth/kitchen towel and let it rest until you are done making the filling (I usually soak a cheese cloth in water and then squeeze out all the water and cover the dough with that). While the dough is resting, let’s move on to preparing the filling.
Heat Oil (2 tablespoon) in a pan over medium heat. Once the oil is hot, add Asafoetida (1/8 teaspoon), Cumin Seeds (1 teaspoon), Fennel Seeds (1 tablespoon) and Whole Coriander Seeds (1 tablespoon).
Let the seeds sizzle for few seconds and then add Cinnamon Stick (1/4 inch), Black Peppercorns (5), Mixed Nuts and Seeds (1/4 cup), Green Chili Pepper (1 teaspoon) and saute for 1 minute.
Add the Potato (1 cup), Paneer (1 cup) and Frozen Green Peas (1/2 cup) to the pan. Mix everything together.
Add Salt (1 teaspoon), Red Chili Powder (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Garam Masala (1/4 teaspoon) and Mango Powder (1 tablespoon). Mix to combine.
Lastly, add Fresh Cilantro (2 tablespoon). Remove pan from heat and let the filling cool down.
While the potato filling is getting cool, take out the rested dough on a flat surface. Knead the dough few more times using knuckles and form one long log of dough.
Divide the dough into 5 equal parts and keep aside.
Take one piece of dough, keep the remaining dough portions covered at all times with a moist cloth or cling wrap else the dough will dry out and roll it between your palms to make a round ball, place it on rolling board and flatten it out by pressing with heal of your palm.
With a rolling pin, roll it out around 8-9 inches in diameter and then cut it into 4 equal parts.
Take one triangular part and apply water on the curvy edge/side. Then make two slits on each side, making sure to not cut all the way.
Now place one Tbsp of potato filling in the middle, making sure to not overfill it.
Bring one end of the watered edge in the middle and press firmly so that both layers stick. Now bring the other end to the center and press again firmly.
Place on a baking sheet. Repeat the same process with remaining pieces and rest of the dough. As you go making them remember to keep the filled samosa covered with a kitchen towel so that the crust doesn’t dry out. Leave some gap between them without overcrowding.
When ready to bake, preheat the oven at 350 degrees F (175 degrees C).
Bake the samosa for 18 minutes, then carefully flip all of the samosas and bake for another 6 minutes. Baking time and temperature need to be adjusted according to your oven.