Mix the flours, salt, oil and salt together to make soft dough.
Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let dough sit for at least 15 minutes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds and as cumin seeds crack, add green chilies, and stir for few seconds. Add par cooked and crumbled burgers into stir-fry until cooked then stir in garam masala. Let the filling cool to room temperature.
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one half circle. Pick this half circle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Fill the rest of the samosas with cooled filling.
If you have a deep fryer you can use that or heat about 1 ½ inch of the oil in a frying pan or sauce pan on medium heat.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until it turns a light golden-brown colour on all sides.
Drain on paper towel or napkin and serve immediately.
1/2 cup all purpose flour
1/2 tablespoon semolina flour
1/4 teaspoon salt
11/2 tablespoons oil
1/4 cup lukewarm water
4 Chickpea Sweet Potato Burgers (par cook burgers, crumble and set aside)
1/2 teaspoon cumin seeds
2 chopped green chilies
1/4 teaspoon garam masala
2 tablespoons oil