Mix the flours and the salt well together.
Soften the butter and combine well into the flour mix in the bowl.
Add water little by little to make a firm dough. You do not need to knead it too much. Knead it till the dough comes together to form a ball.
Rest the dough for about half an hour.
To prepare the potato filling (no 1) . Heat the oil, add jeera seeds to it and when they brown add the potato and the dry masalas. Fry for 2 minutes and then cool.
To prepare the moong dal filling. Soak the moong dal overnight (or for about 6 hours) and boil till tender but each grain is separate. Drain all the water (it can be used in other dishes. dont waste it has a lot of nutrients). Make sure to drain all the water as the filling has to be dry else it will make the samosas soggy. Heat oil in a pan. Add the moong dal, salt and chilli and fry for 2 minutes. Keep to cool.
Preheat the oven to 220 degrees C. Grease an oven dish with 1 tbsp oil or butter.
Divide the dough into 20-24 balls, each about 1 inch in diameter.
Take one ball and shape the samosa with the filling. Samosas can be shaped in two ways: Roll into a triangle. Place some filling in the center. Bring edges together and seal them to form a pyramid. Pictorial here. - Roll into a circle. Cut half way to center on one side. Fill in the filling (I filled half with the potato filling and half with dal) in one semi circle. Shape into cone. Seal edges. Pictorial here.
Repeat with rest of the dough. Place samosas on greased oven dish and Bake at 220 for 15-20 minutes until golden brown.