Savoury snacks or appetisers.Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hours 5 minutes
- 3 cups flour, plain
- 1/2 tsp salt
- 2 2/3 tbsp
- ghee, melted
- water, warm
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 2 tbsp oil
- 1/2 tsp chilli powder
- 1/8 tsp cloves, ground
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1/2 tsp ginger, freshly grated
- pepper to taste
- 2 oz peas, cooked
- 1 lb potato, cooked and diced
- oil for deep frying
Sieve flour and salt into a basin, add ghee and sufficient warm water to make a stiff dough. Knead well, cover and leave to rest.
Fry onion and garlic until soft, add the spices and cook for one minute, stirring well.
Add peas and potato and cook, turning until well coated. Allow to cool.
Roll out dough very thinly. Cut out rectangles 9-1/2 in by 3 in.
Place 2 to 3 teaspoons of filling near the end of each pastry strip, fold over to form a triangle, as shown in the diagram. Moisten final fold with water or beaten egg to seal.
Heat oil and deep fry until golden brown, drain on absorbent paper and serve.