Ingredients
For dough
100 gm Refined flour
1 gm baking soda
20 ml curd
20 gm oil
1/2 tsp Salt
For filling
150 gm potatoes
30 gm green peas
5 gm green chillies
5 gm ginger
2 tbsp coriander leaves
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 lemon
1/4 tsp mustard seeds
20 ml oil
200 ml oil ( for fry)
Sweet chutney
30 gm tamarind
2 tbsp jaggery
1/2 tsp cumin powder
1/4 tsp chilly powder
Method
1. Sieve flour with salt.
2. Rub fat into flour.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Boil potatoes in jackets. Peel and cut into cubes.
7. Boil peas and add to potatoes.
8. Remove seeds from green chillies and chop. Chop ginger and coriander leaves.
9. Add ginger, green chillies and co-riander leaves and garam masala to potato and pea mixture. Mix well.
10. Heat oil. Add mustard seeds. As they crackle add turmeric and mix with potatoes.
11. Add lime juice and mix thoroughly.
12. Divide dough into equal portions.
13. Divide potato mixture into same number of portions.
14. Flatten dough between palms; fill centre with prepared stuffing, seal edges on top.
15. Deep fry till golden brown and serve piping hot with tamarind chutney.
16. For chutney, soak tamarind and extract pulp. Mix all ingredients. Boil,
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