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Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

This is a Sri Lankan Snack. Delicious I should say, It goes very well with some chilly sauce or even ketchup. About the filling, I guess you could use your fantasies...like you could use beef,mutton,chicken anything you like. The first time I tried this recipe I used the canned fish ( here in Italy is called mackerel ) but then the next time i used meat of chicken,it was heaven for me ;) Hope you enjoy it!

Ingredients Nutrition

Directions

  1. In a medium bowl, stir together the flour and salt.
  2. Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
  3. Add the lime juice.
  4. Add water a few tablespoons at a time, until the mixture forms a ball.
  5. Pat into a ball, and flatten slightly.
  6. Wrap in plastic wrap and refrigerate for 1 hour.
  7. Making the filling: **vegetarian recipe**.
  8. Mash the potatoes into tiny pieces.
  9. Finely chop the leeks and carrots and onions.
  10. Stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
  11. Add the curry leaves, the curry powder and chilly powder.
  12. Fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
  13. Add the potatoes.
  14. Add salt and pepper to taste. Set aside.
  15. Make filling: **for fish recipe**.
  16. Mash the potatoes to small pieces, chop the onion.
  17. Flake the salmon/mackerel.
  18. Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
  19. Add the curry powder and chilly powder.
  20. Fry for a minute, add the fish and stir fry for a few more minutes.
  21. Add the potatoes.
  22. Add salt and pepper to taste. Set aside.
  23. Now make the patties.
  24. Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
  25. Cut circles with a pastry cutter, or a can.
  26. Spoon some of the filling onto the center, and then fold into half-moon shapes.
  27. Wet the edges with a bit of water and seal edges by pressing with the folk.
  28. Deep fry till golden brown and serve hot.