MAKES: about 8-10 samosas
FOR THE FILLING
1 bunch spinach, stalks get rid of; 1 onion, thinly cut up; 1tbsp garlic, thinly cut up; 1 potato, simmered and mashed; 2 little green chillies, chop; ¼ tsp jaiphal powder; 100gm cream cheese; 1tsp jeera powder; ½ tsp amchur powder; 2 tbsp grease; salt and black pepper, to tang; grease, for deep sauté
FOR THE BREAD
Blend the maida, ajwain, salt and ghee jointly. Add adequate water to make spongy, flexible bread.
Sauté the onion and garlic in grease awaiting golden.
Lighten the spinach in simmering water for one minute. Drain carefully and cut thin. Add to the potato along with the onion and garlic, chillies, jaiphal powder, amchur powder and jeera powder. Blend. Add cream cheese; tang.
Put the stuffing in the centre of every roti devoid of overstuffing it. Fold up over into triangles and seal the edges with a small water.
Heat greases in a kadhai and deep sauté the samosas awaiting golden brown over average heat. Drain on porous paper. Dish up warm with tomato chutney.