Ingredients:
1/2 c. all purpose flour
1/4 tsp. salt
1 Tbsp. butter
2 Tbsp. water
Stuffing:
3 Tbsp. oil (for sauteing)
1/2 c. peas and carrots (frozen)
1/2 tsp. mustard seeds
1/2 tsp. curry powder
1 onion salt to taste
2 hot green peppers
1/2 c. potatoes (boiled and cubed)
1/2 x 1/2 inch fresh ginger
1 tsp. coriander leaves
1/8 tsp. turmeric powder
2 tsp. lemon juice oil as needed (for deep frying)
Preparation:
Combine first 4 ingredients.
Knead it well to make a smooth soft dough.
Heat 3 tablespoons of oil and saute mustard seeds.
When they crack, add onion.
When they become golden brown, add pepper, ginger and turmeric.
After 2 minutes add carrots and peas, curry powder and salt.
When vegetables become soft, add potatoes, coriander leaves and lemon juice.
Mix well and remove from heat. Divide the dough into 6 equal balls.
With a rolling pin, roll out each ball into a thin round circle as far as it could spread.
Cut each circle into two equal pieces.
Place a spoonful of vegetable filling into the middle of the semicircle pastry.
Fold the sides over each other to form a triangular shape and press the openings to be sealed. Deep fry until golden brown.
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