| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
India acces, Snacks |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plain flour |
| 1 |
ts |
Salt |
| 30 |
g |
Ghee or butter |
| 2 |
tb |
Water; (2 to 3) |
| 1 |
tb |
Oil |
| 1 |
ts |
Mustard seeds |
| 1 |
sm |
Onion; (minced) |
| 2 |
|
Green chillies; (minced) |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Finely chopped ginger |
|
|
Salt |
| 1 |
c |
Frozen peas |
| 1 |
md |
Cooked potato diced |
| 1 |
tb |
Chopped coriander |
| 1 |
tb |
Lemon juice |
|
|
Oil for deep-frying |
INSTRUCTIONS
FOR PASTRY
FILLING
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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Converted by MM_Buster v2.0l.
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