In a bowl mix all-purpose flour and salt. Add oil and mix until all the oil is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.

Heat oil in a medium non stick pan on a medium heat. Add onions and garlic and saute , until the onions are translucent.

Drizzle in the tomato puree along with the dry masala powders (red chili powder and pavbhaji masala) and continue cooking for 3-4 additional minutes.

Finally add all the cooked vegetables and continue cooking till all the flavors come together. Keep mashing the vegetables often.

Remove from heat, add the lemon juice and set aside to cool.

Divide the dough into equal portions. Roll into a disc and cut at the center to make two halves and apply water on the edges. Shape the dough into cones and stuff the mixture into the cone. Brush plain water around the top edge and seal shut.

In a big frying pan add oil, bring the heat to medium, once the oil is hot gently slide the samosa, now reduce the heat and fry till puffy and golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.