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1 cup of Flour
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1/4 tsp. of Salt
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30 grams of Butter
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2 to 3 tbsp. of Water
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1 tbsp. of Oil
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1 tsp. of Mustard Seeds
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1 small Onion (finely minced or diced)
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2 Green Chillies (finely minced or diced)
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1/4 tsp. of Turmeric Powder (Haldi)
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1/4 tsp. of Curry Powder (if desired)
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1/4 tsp. of Ginger (finely chopped)
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Salt (to taste)
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3/4 cup of Frozen Peas
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1 medium sized Potato (diced)
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1/2 tbsp. of Lemon Juice
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Oil (for frying)
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Sweet Chilli Sauce (for dipping)
- Sift the flour and salt into a mixing bowl. Rub in the butter until 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, tumeric powder, curry powder, ginger and salt to taste, and fry for three minutes.
- If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.
- If it starts sticking to the pan, add ½ tbs of water, and stir well. Add the peas, stir well, and cook for 2 minutes. Add the potato and corriander, stir well, and cook for 1 minute. Stir in the lemon juice. Cool slightly.
- Divide the pastry into 8 pieces. Dust with flour and roll each piece into a think 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.
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