Ingredients
- 225g plain flour
- salt and ground white pepper
- ¼ cup vegetable oil
- ¼ cup water
- 500g potatoes, boiled in the skin and cooled
- ½ red onion, diced finely
- 2cm piece ginger, grated
- 1 small green chilli, chopped
- 1 tsp garam masala
- 1 lemon, juiced
- ½ bunch coriander leaves
- ½ cup frozen peas, defrosted
Instructions
1 To make the pastry, sift the flour with ½ tsp fine salt, then mix in the oil. Add just enough water to make a firm dough, then knead until smooth, wrap with cling film and set aside for 1 hour.
2 Peel the potatoes and crush into rough pieces. Mix in the onion, ginger and chilli, then sprinkle on the garam masala. Add the lemon juice, coriander and peas and mix until it forms a paste.
3 Divide the dough into 8 pieces, then roll each into a 20cm discs, then cut in half. One at a time, form each half into a cone shape and fill with 2 Tbsp of the potato mixture. Close tightly, using a little water to make the pastry stick.
4 Fry in hot (180°C) vegetable oil for 3 minutes, until golden brown, then drain on kitchen paper.