Ingredients

• Plain flour 200 g
• Potatoes, boiled and diced 300 g
• Green peas 80 g
• Cumin seeds 1 tsp
• Ground coriander 1 tsp
• Garam masala 1 tsp
• Green chili, minced 1
• Fresh ginger, grated 1 tsp
• Oil for dough 3 tbsp
• Oil for deep-frying 500 ml
• Salt to taste

Instructions

1. 1

   Rub the 3 tbsp oil and a pinch of salt into the flour, then add enough water to make a stiff dough and rest it, covered, for 30 minutes.

2. 2

   Fry the cumin seeds in a little oil, then add the ginger, chili, ground coriander and garam masala.

3. 3

   Stir in the potatoes and peas, season with salt, and mash lightly into a chunky filling; let it cool.

4. 4

   Divide the dough into balls, roll each into a thin oval, cut in half and form each half into a cone, sealing the seam with water.

5. 5

   Fill each cone with the potato mixture and pinch the top edge firmly to seal.

6. 6

   Deep-fry in oil heated to 160 C, turning, for about 8 minutes until golden and crisp, then drain and serve with chutney.