Ingredients
Pastry
| 1 cup | plain flour | | 1 tsp. | salt | | 1 oz. | ghee or | | butter | | 2 to 3 tbsp. | water |
Filling
| 1 tbsp. | oil | | 1 tsp. | mustard seeds | | 1 | sm. onion, minced | | 2 | green chilies, minced | | 1 tsp. | turmeric | | 1 tsp. | finely chopped ginger | | Salt | | 1 cup | frozen peas | | 1 | md. potato, cooked and diced | | 1 tbsp. | chopped coriander | | 1 tbsp. | lemon juice | | Oil, for deep-frying |
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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 chilies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add a tbsp. water and stir well. Add the peas, 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. 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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