Makes 12 portions
For the pastry:
200g plain flour
1/2 teasoon salt
1/2 teaspoon carom seeds (fennel is a possible subtitute)
2-3 tablespoons sunflower oil
Approximately 4-5 tablespoons water
For the filling:
1 tablespoon oil
1 green chilli, chopped
1 teaspoon mustard seeds
1/2 teaspoon red chilli powder
1 teaspoon ancho (dried mango) powder
1/2 teaspoon salt
1/2 teaspoon garam masala
5 boiled potatoes, approx 200g, chopped
100g frozen peas
Method
Dough: Mix flour, salt, seeds and oil, aiming to make a breadcrumb texture. Add 4-5 tbs water a little at a time just to bring it together. Knead to smooth it out. Leave in a bowl to rest for 15 minutes.
Filling
1 tbs oil, add green chilli, mustard seeds, chilli powder, ancho powder, salt, garam masala, give it a quick mix. Add the boiled, chopped potatoes and peas, mash it a little bit, cook for about 5 minutes, leave it to cool down.
Divide dough into 12 pieces. Roll out to a 5" circle. Cut one in half. Wet one half of the straight edge with water and stick it to the dry edge to make a cone. Fill with a spoonful of the mixture. Wet the edges of the cone and pinch together.
When all prepared, deep fry in medium to low heat until crispy.
Serve with tamarind chutney, coriander & mint chutney