Crisp pastry pockets filled with spiced potato and peas.
About
India's iconic tea-time and street snack, served with chutneys.
Nutrition Facts
Ingredients
15 ItemsTags
Instructions
Follow along step-by-step.
Rub flour with carom seeds, half the salt and ghee until crumbly; add water to make a firm dough and rest 30 minutes.
Temper cumin, ginger and chilli; add peas, potatoes and spices and cook until dry.
Roll dough portions into ovals, halve and form cones.
Fill, seal with water and keep covered.
Fry on low-medium heat until crisp and golden.
Notes & Tips
A firm dough and low frying temperature create a blister-free crisp shell. Nutrition values are approximate per serving.
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