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Ingredients
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Quantity
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|
Filling:
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|
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Green peas
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225gms
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Sweet potatoes
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115gms
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Potatoes
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115gms
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Green chillies
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7 to 8
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Onions
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500gms
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|
Coriander leaves
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a few
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Salt
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2 tsp
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Sugar (optional)
|
1 tsp
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Turmeric
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¼ tsp
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Chilli powder
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½ tsp
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Vinegar
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1 tbsp
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Oil
|
1 tbsp
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Covering:
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|
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Refined flour
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225gms
|
|
Semolina
|
340gms
|
|
Fat (creaming)
|
115gms
|
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Fat for dough
|
1 tbsp
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Oil to fry
|
|
Shell the green peas. Peel and cut potatoes and sweet
potatoes into small cubes. Chop coriander leaves and green chillies. In 1 tbsp
oil, saute green peas. Add potatoes, sweet potatoes, onions, green chillies,
dry spices and coriander leaves. Add sufficient water to cook it dry. Add salt.
When nearly done, add vinegar and sugar and cook till dry. Remove from fire.
Mix semolina and 1 tsp salt. Rub in fat (1 tbsp). Add enough water to make a
fairly stiff dough. Cream together 115gms of fat and the flour. Keep on
creaming till it forms a lamp. Keep the creamed mixture. Roll out dough into
thin chapaties. Apply creamed mixture. Roll and cut into 2.5cm slices. Flatten
the cut surface and roll out into rounds about 7.5 cm (3”) in diameter. Put in
prepared filling. Turn over. Seal the edges with water and decorate. Fry in
deep fat till crisp and brown. Serve hot.
