Mini samosas- the triumph of sensibility over sense

What do you do on that rare day when your husband comes back home early, you decide to have a quick beer, and yet you want something more substantial than peanuts to go with it? If you are sensible, you either curb that desire, or fry some kebabs. But when you are more prone to sensibility, you decide to use the hingwala aloo left over from last week's dinner party, to rustle up some mini samosas!

1 measure maida
1 measure whole wheat flour/ atta
2 tbsp oil
large pinch ajwain
enough water to knead the dough
salt to taste
oil for deep frying
leftover aloo subji (or make your own)

Method
Mix the flours with salt, oil, ghee and ajwain, and combine to form a crumbly mixture.
Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
 Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape. Take a knife and divide the rolled puri into two by cutting through the center.
Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle, pressing with your fingers to seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare all the samosas in the same manner.
Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
Serve with green chutney.