Heat the oil in a large, non-stick pan and add the cumin seeds and asafoetida.
Immediately add the chopped onion, chillies, ginger and turmeric powder. Cook for around five minutes on a medium heat, stirring often.
Add the sprouted mung beans and cook until they are tender
Add in the rehydrated soya mince and the rest of the ingredients, stir and remove from the heat. Stir in the sour cream.
When the filling mixture has cooled, wrap the samosas using a paste made with 2 tbsp plain flour and 5 tbsp water to seal the edges.
For step-by-step instructions on how to fold samosas, visit KO Rasoi.
Brush with a sunflower oil (paying attention to the corners as they are prone to scorching in the oven). Bake on a non-stick baking tray at 180°C for around 20-25 minutes or until golden.