Ingredients
- For pastry:
- 300g plain flour
- 1 tsp ajwain seeds
- 1 tsp salt
- 4 tbsp vegetable oil
- 120ml warm water
- For filling:
- 4 medium potatoes, boiled and mashed
- 1 cup frozen peas
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 0.5 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp fresh coriander
- Salt to taste
- 1 tbsp oil
Step-by-Step Instructions
1
1. Rub oil into flour with ajwain and salt until breadcrumb texture. Add water gradually to form a stiff dough. Rest 30 mins.
2
2. Fry cumin seeds in oil. Add peas, cook 2 mins. Add mashed potato and all spices. Mix well. Cool.
3
3. Divide dough into 8 balls. Roll each into an oval, cut in half.
4
4. Form each half into a cone, fill with 2 tbsp filling, seal with water.
5
5. Brush with oil. Bake at 200°C for 20-25 mins, turning once, until golden and crisp.
👨🍳 Chef's Notes
Brush generously with oil before baking and again halfway through. The oil is what creates the characteristic crispy texture without deep-frying.
