In a pan, heat oil and drop in onions and curry leaves. Fry till onions turn transparent. Now add salt, chili powder and turmeric. Cook for a minute and turn off the heat. Mix in poha and check for chili and salt.
Combine all the ingredients mentioned under ‘Outer Layer’ and bind to form smooth dough by adding little water at a time. Cover it with damp cloth and leave it to rest for 15 minutes.
Divide the dough in 6 equal portions. Dust the surface with flour and take one 1 portion of ball at a time. Start to roll into a thin roti. Repeat and complete the dough.
Take a wide pan and heat it. Place roti in it and cook till dampness disappears on both the sides. Remove on to a plate and do the same to the rest of the rolled roti’s.
Make a smooth paste by mixing flour and water.
Start making samosa’s by cutting the roti into half. Apply above made flour paste along the edges of the roti and fold it in the form of cone. Press the edges gently to stick together.
Add in the stuffing and seal the edges with flour paste. Repeat and complete the remaining roti’s.
Line them on a parchment paper in a baking tray. Leave little gap between samosas and brush with oil.
Bake in a pre-heated oven at 400F for 15 minutes till medium brown, flip and bake again for 10-15 minutes or brown crust start to appear on samosa.