READY IN: 1hr 40mins
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.

Ingredients Nutrition


  1. Boil the potato cubes and the peas for 5 minutes.
  2. 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.
  3. 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.
  4. Divide the stuffing in the dough pieces and put the edges together to close them.
  5. Heat the corn oil into a skillet and fry them for 6 minutes turning sides.

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