Recipe by katia
Great as an appetizer and certainly a common Indian dish.
Top Review by Montana Heart Song
These were very good. I deleted the peas and added ground cooked chicken. I also used scallions and white sweet onion. The cashew nuts were great in the filling. I cut the ginger,currypowder,cumin to 1/4 tblsp. The dough was easy to work/I added a little cornstarch to the dough before rolling out. The flavors work either hot or cold. I liked them both, It was hard to figure out the conversion so I made more filling and I froze it for another time. Thanks for posting.
- 350 g potatoes, peeled cubed
- 125 g peas
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1⁄3 tablespoon ground ginger
- 1⁄3 tablespoon curry powder
- 1⁄3 tablespoon cumin
- 6 tablespoons lemon juice
- 3 tablespoons cashew nuts, ground
- 1 cup corn oil
- 2 cups all-purpose flour
- 1⁄4 cup margarine
- 1⁄3 cup warm milk
Directions See How It's Made
- Boil the potato cubes and the peas for 5 minutes.
- Heat the onion in a skillet and add the onion, the garlic, the potatoes and the peas. Season with the spices. Add the lemon juice and cashews. Cook for 6 minutes.
- Use the flour, the margarine and the milk to make a firm dough. Knead for 3-4 minutes. Divide it into 6 small balls. Open each ball into a circle. Cut the circle in half. Then we have twelve pieces of dough.
- Divide the stuffing in the dough pieces and put the edges together to close them.
- Heat the corn oil into a skillet and fry them for 6 minutes turning sides.