1 freshly ground coriander powder
1 freshly ground cumin
1/2 garam masala
1 fresh cilantro, chopped
1 large potato, boiled, peeled and mashed
2 tablespoon lemon juice
salt to taste
whole wheat flour
clarified butter (ghee) for frying
1 onion, finely chopped
ginger, very finely chopped
ground meat and peas
Instructions
For smooth dough knead the flour for few minutes, cover with a damp cloth and set side.Fry the onions in butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Press lightly, and then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.
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