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3 cup                           Whole Wheat Flour

1 teaspoon                   Salt

3 tablespoon                Ghee

1 cup                           Water

2 each                          Potatoes

2 tablespoon                Vegetable Oil

½ teaspoon                  Black Mustard Seeds

½ cup                          Onions

2 teaspoon                   Ginger

1 teaspoon                   Fennel Seeds

¼ teaspoon                  Cumin Seeds

¼ teaspoon                  Turmeric

½ cup                          Green Peas, fresh

½ teaspoon                  Salt

1 tablespoon                Water

1 tablespoon                Fresh Coriander, finely chopped

½ teaspoon                  Garam Masala

1 teaspoon                   Red Pepper, dried


  1. Combine the flour, salt, and ghee and rub together to get the texture of coarse meal.  Pour 3/4 cup of water over the mixture and knead together until if forms a ball.  If the dough crumbles, add more water 1T at a time, until the dough adheres.
  2. Knead for 10 minutes.  Brush with ghee and set in a bowl.
  3. Cover with a damp towel and keep the dough moist.  It can keep for 4 hours at room temp.
  4. For the filling, cook the potatoes whole, unpeeled 3/4 way.  Let cool, then cut into 1/4 inch dice.
  5. Heat the vegetable oil and add the mustard seeds.  When they crackle and add the onions, and ginger.
  6.  Fry for 7 minutes, stirring constantly.  Stir in the fennel, cumin, and turmeric
  7.  Add potatoes, peas, salt and water.
  8. Cook at reduced heat for 5 minutes.
  9.  Remove from heat and stir in the garam masala and red pepper.
  10.  Adjust seasoning.
  11. To fill, shape dough by pinching a ball and rolling it into a circle 4 inches in diameter.
  12.  Fill with 1T of filling.  Moisten the edge with water and fold each circle in half.  Fork to seal.
  13. Fry at 375F and serve with coriander chutney

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