400 g
5 g
60 ml
30 ml
105 ml
2 - 3
7 g
300 g
7 g
5 g
2 g
5 g
a pinch
15 ml
5 g
30 g |
flour,
levelled
salt
clarified
butter (ghee)
yoghurt
water,
chilled
green
chilies, deseeded finely chopped
ginger,
finely chopped
potatoes,
boiled and mashed
coriander
powder
cumin
(jeera), ground
fennel
(saunf), ground
garam
masala
turmeric
(haldi) powder
lemon
juice
salt
green
coriander or parsley, finely chopped
oil for
frying |
Method :
- Blend flour and salt in a mixing
bowl.
- Add clarified butter (ghee), rub
it in with your fingertips until it is fully incorporated and the
mixture resembles coarse bread crumbs.
- Add yoghurt, ice water (6 tbsp)
and knead to make a smooth and pliable dough.
- Cover with plastic wrap and set
aside for 1/2 - 1 hour.
- For the filling, combine the
remaining ingredients in a mixing bowl and knead with your hands
until well blended.
- Divide into 18 portions, keep
aside.
- Divide the dough into 18 even
portions.
- Shape each portion into a patty.
- Cover with a damp towel or plastic
wrap and set aside.
- Flatten each patty in a 21/2
(6.5 cm) round.
- Place one portion of filling in
the center of the dough, then bring the sides of the dough over the
filling, to enclose completely.
- Pinch the seams together until
thoroughly sealed.
- Cover with a plastic wrap or a
moist towel.
- Keep aside.
- Shape and stuff the remaining
pieces.
- Heat oil in a kadhai (wok) up to
150C/300F.
- Slip in a few patties (seam side
down), at a time.
- Fry until pale golden in color and
until they sound hollow when tapped.
- The crust should be delicately
blistered and crisp.
- Drain excess oil and serve hot.
Serves 18
Preparation time : 11/4
hour
Cooking time : 1 hour
Learn how
to cook Vegetarian Recipes
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