Ingredients:

For Pastry

Plain flour - 1 cup

Salt – 1/2 tsp

Ghee or butter - 30 gm (1 oz)

Water - 2-3 tbsp

For Filling

Oil - 1 tbsp

Mustard seeds - 1tsp

Small onion (minced) - 1

Green chilies (minced) - 2

Turmeric – 1/2 tsp

Finely chopped ginger - 1 tsp

Salt

Frozen peas - 1 cup

Cooked potato diced - 1medium

Chopped coriander – 1 tbsp

Lemon juice - 1 tbsp

Oil for deep-frying

Method:

1. Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.
2.  Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chilies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add 1 tablespoon water and stir well. Add the peas, stir well and cook for 1minute. Stir in the lemon juice. Cool slightly.
3. Divide the pastry into 8 pieces. Dust with flour and roll each piece. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.
4. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.

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