Prep 50 mins
Cook 50 mins
Great as an appetizer and certainly a common Indian dish.
- 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
- 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.
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.
My Co-Worker brings these in when his wife makes them and they are awesome! She wrote the recipe down for me and this is almost exactly how she makes hers minus the Cashews. Sometimes she adds meat. She has invited to show me how to make these and when she does I am going to make yours with the Cashews since I think it would add an interesting flavor and crunch then I will re-review and surely give it 5 stars! Thanks for sharing! :)