Gujarati Samosas are fairly small bite-size samosas, and can be made with various fillings, ranging from just broken chick peas to potatoes or anything else.
These explained ones are with green peas filling.
Green Peas mashed/crushed - 1 cup
sugar - very little - may be just a pinch
salt - again to just counter the sweet taste - so use as required
red chilli powder - as much as one prefers
fresh coriander leaves - chopped - about 2 tbspns
Flour (Maida) - 1 and a 1/2 cups
Heat some oil (2 tbspns) in a pan, and saute the mashed green peas with all other filling ingredients for about 5 min.
Make a dough out of the flour, water, jeera, ajwain, water and curd.
Make small flat balls of the dough and roll it out into very thin (as thin as the dough can get) rotis.
Now cut the rotis into halves.
Fold them like cones, by first folding one sector of the half inside and lining it together with the rest of the same half, by wetting your finger with water.
Do the same for the other sector also, and we have our cone.
Now fill the cone with the filling (just a teaspoon or a little more will do).
Close it/seal it using water again.
Deep fry till golden.
Same can be baked too.
Serve hot with mint chutney and tamarind chutney!