|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
100gms
|
2.5kg
|
|
Soda bicarbonate
|
a pinch
|
10gms
|
|
Sour curds
|
20gms
|
500gms
|
|
Fat
|
20gms
|
400gms
|
|
Salt
|
to taste
|
30gms
|
|
Filling:
|
|
|
|
Potatoes
|
160gms
|
4kg
|
|
Green peas
|
80gms
|
2kg
|
|
Green chillies
|
5gms
|
115gms
|
|
Ginger
|
a small piece
|
30gms
|
|
Coriander leaves
|
a little
|
1 bunch
|
|
Turmeric
|
a small pinch
|
10gms
|
|
Garam masala powder
|
a pinch
|
10gms
|
|
Lime
|
¼
|
6
|
|
Mustard seeds
|
a few
|
5gms
|
|
Salt
|
to taste
|
to taste
|
|
Oil for tempering
|
5gms
|
60gms
|
|
Oil for frying (absorption)
|
30ml
|
500ml
|
|
Imli chutney:
|
|
|
|
Tamarind
|
50gms
|
1kg
|
|
Jaggery
|
a little
|
60gms
|
|
Green chillies
|
2
|
30gms
|
|
Chilli powder
|
a pinch
|
30gms
|
Sieve flour with salt. Rub fat into flour. Beat the curds
with a little water and add to flour. Add soda bicarbonate dissolved in a
little water. Make a smooth dough and keep aside. Boil potatoes in jacket. Peel
and cut into cubes. Boil peas and add to potatoes. Remove seeds from green
chillies and chop. Chop ginger and coriander leaves. Add ginger, green chillies
and coriander leaves and garam masala to potato and peas-mixture. Mix well. Heat
the oil. Add mustard seeds. As they crackle, add turmeric and mix with
potatoes. Add lime juice and mix thoroughly. Divide dough into equal portions. Divide
potato mixture into same number of portion. Flatten dough between palms; fill
centre with prepared stuffing, seal edges on top. Deep fry till golden brown
and serve piping hot with tamarind chutney. For chutney, soak tamarind and
extract pulp. Mix all ingredients. Boil, strain and use.
