Ingredients
FOR DOUGH
- Refined flour (maida) 1 cup
- Carom seeds (ajwain) (optional) 1/2 teaspoon
- Ghee /oil 3 tablespoons
- Salt to taste
- For stuffing
- Green peas,shelled 1/2 cup
- Oil 2 tablespoons + for frying
- Cumin seeds 1 teaspoon
- Ginger,chopped 1 inch piece
- Green chillies,chopped 2
- Potatoes,cut into ¼ inch cubes 4 medium
- Red chilli powder 1 teaspoon
- Salt to taste
- Dry mango powder (amchur) 1 teaspoon
- Garam masala powder 1 teaspoon
- Fresh coriander leaves,chopped 1 tablespoon
How to prepare
- Mix the dough ingredients.
- Add water little by little and make a hard dough.
- Keep it under a wet cloth for ten to fifteen minutes.
- Cook green peas in salted boiling water till soft.
- Refresh in cold water.
- Drain out excess water.
- Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes.
- Add red chilli powder, salt, amchur and garam masala powder.
- Stir well.
- Sprinkle water and cook covered till potatoes are done.
- Add green peas and mix well.
- Divide the dough into sixteen equal portions and roll them into balls.
- Apply a little flour and roll them into four inch diameter elongated diskettes.
- Cut into half, apply water on the edges.
- Shape into a cone and stuff it with the potato and peas filling.
- Seal the edges well and deep fry in medium hot oil till crisp and golden brown.
- Drain onto absorbent paper.
- Serve hot with tamarind chutney.
- And enjoy the taste!!
Source: Sanjeev Kapoor
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