Ingredients
- 1 cup white flour
- 1 cup whole wheat flour
- Clarified butter (Ghee) for frying
- 1 Onion, finely chopped
- 1 Tablespoon ginger, very finely chopped
- 1 Cup ground meat
- 2 Tablespoon peas
- 1 Teaspoon freshly ground coriander powder
- 1 teaspoon freshly ground cumin
- 1 teaspoon Garam Masala
- 1 Tablespoon fresh Cilantro, chopped
- 1 large potato, boiled, peeled and mashed
- 2 teaspoon lemon juice
- Salt to taste
Make dough with addition of 2 Tablespoon of the butter, after that include an adequate amount of water (almost 3 Tablespoon) to make soft dough.
Knead for some time, wrap with a moist cloth and put aside.
Stir fry the onions in 2 Tablespoon butter.
After that, stir in the ginger, spices, ground meat, peas, with salt according to taste.
Fry for three minutes.
Include the potato with lime juice, and fry for some minutes more.
Let this batter cool.
In the meantime, work the dough once more, split it into tiny balls, and roll each one out until it is somewhat thin (fairly thin but not too delicate to be breakable) like we work on a pancake to make triangular foldable pastries later.
Cut the pieces in half and place one part on top of the other.
Presses evenly and then roll the pieces into very slim semicircles.
Place a portion of the stuffing on one half of each pastry piece, wet the edges with plain water, and fold the other half over, wrap them in a manner they couldn’t open up while frying.
Press the borders jointly well with a fork, then deep fry in butter until crispy and golden brown.
Serve hot, with mint sauce or any other spicy sauces you like.