Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **for pastry**

  3. 1 cup plain flour

  4. 1 teaspoon salt

  5. 30 grams ghee or butter

  6. 2 tablespoons water -- (2 to 3)

  7. **filling**

  8. 1 tablespoon oil

  9. 1 teaspoon mustard seeds

  10. 1 small onion -- (minced)

  11. 2 green chillies -- (minced)

  12. 1 teaspoon turmeric

  13. 1 teaspoon finely chopped ginger

  14. salt

  15. 1 cup frozen peas

  16. 1 medium cooked potato diced

  17. 1 tablespoon chopped coriander

  18. 1 tablespoon lemon juice

  19. oil for deep-frying

Instructions Jump to Ingredients ↑

  1. Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.

  2. Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add = tablespoon water and stir well. Add the peas, stir well and cook for 1minute. Stir in the lemon juice. Cool slightly.

  3. Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.

  4. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.


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