Coming from Portugal's colonial heritage with Goa, chamuças are made by filling a whole-grain dough with a spiced vegetable mixture, folding it into a triangle and baking. Using the oven instead of frying gives the same crisp texture with far less oil.
Knead the whole wheat flour with the warm water, 1 tablespoon of oil and salt, then rest for 15 minutes.
Sauté the onion in the remaining oil, then mix in the boiled potato cubes, peas, cumin and chilli flakes.
Roll the dough thin, fold into a triangle, place filling inside and seal the edges tightly.
Bake in an oven preheated to 200°C for 20 minutes until golden.
Press the edges firmly when folding the dough, or the filling will leak out during baking. Allergens: contains wheat (gluten).
Preparing the vegetable filling ahead and letting it cool reduces the risk of it making the dough soggy.
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