1 cup white flourClick to find more about white flour
1 cup whole wheatClick to find more about wheat flour
Clarified butterClick to find more about Clarified butter (GheeClick to find more about Ghee) for frying
1 OnionClick to find more about Onion, finely chopped
1 Tablespoon gingerClick to find more about 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 potatoClick to find more about potato, boiled, peeled and mashed
2 teaspoon lemon juice
SaltClick to find more about Salt to taste
Sieve the flour with a pinch of saltClick to find more about salt.
Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough.
Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter.
Next, stir in the gingerClick to find more about ginger, ground meat, peas, spices, and saltClick to find more about salt to taste.
Fry for two minutes.
Add the potatoClick to find more about potato and lemon juice, and fry for a few minutes more.
Cool this mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin.
Cut the pieces in half and lay one part on top of the other.
Presses lightly, then roll the pieces into very thin semicircles.
Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over.
Press the edges together well with a fork, then deep fry in butter until crisp and golden.
Serve warm, with mintClick to find more about mint chutney or lemon pickle.