• For the crust:
  • All-purpose Flour – 1 1/2 cups
  • Salt – 3/4 tsp
  • Ajwain (Carrom Seeds) – 1/4 tsp
  • Oil – 2 Tbsp
  • Lemon/Lime Juice – 1 Tbsp
  • Water – 1/4 cup + 2 Tbsp
  • For the filling:
  • Potatoes – 1 1/2 lbs, boiled, peeled and cubed
  • Whole Coriander Seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • Salt – to taste
  • Garam Masala – 1/2 tsp
  • Dry Mango Powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Cilantro (Coriander Leaves) – 10 sprigs, chopped
  • Ginger/Green Chili – 1 Tbsp, minced
  • Lime/Lemon Juice – to taste
  • Oil – 2 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Asafoetida – 1/8 tsp
  • Frozen Green Peas – 1/2 cup


Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.

In a bowl, mix All-purpose flour, Salt and Ajwain. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.

Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.

To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.

Heat Oil in a pan on medium heat. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.

Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.

Divide Dough into small portions (slightly bigger than a golf ball).

Roll out each portion into a thin oval shape. Cut the oval down the center to make two semi-ovals.

Lift one side of the flat edge and brush plain water on i
Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
Deep fry until golden.

Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.

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