Ingredients For The Outer Dough:
- All purpose flour (maida)- 1 1/2 cup
- Carom seeds-1 tsp
- Ghee-2 tbsp
- Salt-to taste
- Water-to knead the dough
- Potato-2 large
- Green peas- 1/2 cup
- Oil-2 tbsp
- Cumin seeds- 1/2 tsp
- Green chilly chopped-1 tbsp
- Thinly chopped ginger-1 tbsp
- Chilly powder- 1/2 tsp
- Coriander powder- 1/2 tsp
- Amchoor powder- 1/2 tsp (or lemon juice)
- Garam masala powder- 1/2 tsp
- Salt-to taste
- Coriander leaves chopped-1 tbsp
- Take flour in a large bowl, add carom seeds, ghee and salt; mix well with hands like bread crumbs.
- Add water little by little and make a smooth dough.
- Cover the dough with a wet kitchen towel until the filling is ready.
- Boil potato and green peas by adding little salt and water.(or pressure cook for one whistle).
- (if the green pea is not fresh, soak it in water for 5 hours and then boil).
- After cools down drain the water in it.
- Peel the skin of potato and chop them in to pieces (don't, mash well).
- Heat 2 tbsp of oil in a pan, splutter cumin seeds.
- Add green chilly and ginger chopped; saute for a minute.
- Add all the powders in low flame followed by cooked green peas and chopped potato pieces.
- Mix well for a minute.
- Add coriander leaves chopped and switch off the flame.
- Allow the mixture to cool completely before stuffing. Meanwhile prepare the outer cover.
- Divide the dough in to six (or seven) equal bowls.
- Flatten the bowl and roll it on the rolling pin in to a circle (of little thickness).
- Divide the circle in to two equals. apply little water on the edges of the semi circles.
- Take a semi circle and make it in to a cone shape by overlapping the two sides.
- Fill inside with potato masala and seal with the other side as shown in the picture.
- Prepare all the balls in this way and deep fry it in the hot oil on medium flame until nice golden in color.
- Drain in to paper towels and serve hot!!!!
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