Food Fashion Party

Shortcrust Pastry
Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about ½ cup.
In a large mixing bowl, add the flour, salt, ajwain. Add oil and crumble and combine the flour and oil for a crumbly texture. Add the water, little by little. Mix well.Check the dough. Even though it's crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't come together add a few more Tbs water.
Transfer dough to a barely floured surface and gather it together into a ball. Don't over work it or the dough will be tough. Wrap in plastic and refrigerate for an hour or up to 3 days.
For the Stuffing:
In a pan, add oil. Add the hing, dried coconut and saute for couple of minutes. Add the red chili powder, cumin powder, garam masala, chaat masala, fennel seeds powder, white sesame seeds and toast it for about 5 minutes on low temperature. Take it out in a blender and pulse along with jaggery, peanuts, salt and sev. It should have a crumble texture, more powderey. Set aside.
To make the baked samosa
Take out the pastry dough.
When you're ready to use it, roll it on a lightly floured surface, starting from the middle and roll out to a thin sheet.
Carefully cut out 3 inch circles. Take one circle, spread ⅓ tsp of the tamarind chutney and place a tablespoon of the stuffing. Fold the ends, wrap like a samosa, a half moon gujiya or like the moon cake like I've made, or make it into a ball and press with a glass which has a design in the bottom. And place in the greased baking pan, freeze for half an hour before baking, to get the perfect crunchy samosa.
Bake
Preheat oven to 350ºF /180ºC
Bake the samosas for 40 minutes or until it's dry and starting to color.