Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Plain flour

  2. 1 teaspoon 5ml Salt

  3. 30 Ghee or butter

  4. 2 tablespoons 30ml Water - (2 to 3) Filling

  5. 1 tablespoon 15ml Oil

  6. 1 teaspoon 5ml Mustard seeds

  7. 1 teaspoon 5ml Onion - (minced) (small)

  8. 2 Green chillies - (minced)

  9. 1 teaspoon 5ml Turmeric

  10. 1 teaspoon 5ml Finely chopped ginger Salt

  11. 1 cup 237ml Frozen peas

  12. 1 cup 146g / 5.1oz Cooked potato diced (medium)

  13. 1 tablespoon 15ml Chopped coriander

  14. 1 tablespoon 15ml Lemon juice Oil for deep-frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. 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. 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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