Thaw store-bought samosa pattis or spring roll wrappers as per package instructions. Keep them covered with a damp napkin while working so they don’t dry out.

In a small bowl, mix maida with water to make a smooth, thick paste without lumps. The consistency should be like glue. Keep covered while you shape the samosas.

Rinse thick poha in a strainer for about 15 to 20 seconds. Drain completely and set aside.

In a bowl, combine finely chopped onions, ginger, coriander leaves, soaked poha, green chillies if using, and the spices, sugar, lemon juice, and salt. Mix gently until everything is well combined.

Place one samosa sheet vertically on a board or work surface. Lift the bottom corner and fold it diagonally to form a triangle. Flip upwards along the sheet, maintaining the triangular shape. Repeat one more fold to create a cone pocket.

Fill the cone about three-fourths full with the prepared onion mixture. Do not overfill or the samosa may tear while frying.

Apply the maida paste on the open edge and fold to seal tightly. Press lightly to ensure all corners are closed. If you see any openings, dab a little extra paste and seal. Keep shaped samosas covered with a napkin while making the rest.

Heat oil in a deep pan or kadai on medium heat. Once the oil is hot, reduce the heat slightly. Gently add samosas in batches and fry until golden and crisp on both sides. Remove on kitchen paper towels.

Slit green chillies and fry them in the same oil until you see light blisters on the skin. Remove and sprinkle some salt.

Preheat oven to 180 °C (350 °F) for 15 to 20 minutes. Brush oil on both sides of the samosas. Bake for 20 to 25 minutes, turning once halfway through, until golden and crisp.