|
Ingredients
|
Quantity
|
|
Refined flour
|
150gms
|
|
Fat
|
15gms
|
|
Salt
|
2gms
|
|
Creaming:
|
|
|
Fat
|
50gms
|
|
Rice flour
|
5gms
|
|
Filling (A):
|
|
|
Green peas
|
50gms
|
|
Carrots
|
50gms
|
|
Onions
|
50gms
|
|
Potatoes
|
100gms
|
|
French beans
|
50gms
|
|
Salt
|
5gms
|
|
Green chillies
|
2gms
|
|
Mustard seeds
|
1gm
|
|
Lime
|
½
|
|
Turmeric
|
a pinch
|
|
Green coriander
|
2 springs
|
|
Curry leaves
|
a few
|
|
Fat
|
15gms
|
|
Oil for frying
|
|
|
Filling (B):
|
|
|
Potatoes
|
115gms
|
|
Cauliflower
|
225gms
|
|
Peas
|
115gms
|
|
Onions
|
115gms
|
|
Coriander leaves
|
a few
|
|
Green chillies
|
5gms
|
|
Turmeric
|
a pinch
|
|
Chilli powder
|
a pinch
|
|
Cardamoms
|
a little
|
|
Cloves
|
a pinch
|
|
Lime
|
¼
|
|
Salt
|
to taste
|
|
Fat to fry (absorption)
|
30gms
|
Mix flour and salt. Rub fat into flour. Add water to make a
soft dough. Knead and set aside. Divide the dough into even number of portions
and roll each portion into thin rounds about 17.5 cm (7”) in diameter. Make a
paste of rice flour and the fat. Leave in cold water. Smear the rounds with the
paste. Place 3 rounds one on top of the other. Roll firmly. Cut into 2.5 cm (1”)
pieces. Press each piece vertically. Roll into rounds shapes. Fill with
vegetables mixture and fold over forming a semicircle. Press edges well. Deep fry
till golden brown. Drain.
Filling A:
Chop green chillies and onions. Chop the carrots, beans and
potatoes into small pieces. Heat the fat. Add mustard seeds. When they crackle,
add the vegetables, chopped onion, green chillies and turmeric. Sprinkle a
little water and cook over slow fire till potatoes are cooked (about 15
minutes). Add salt and mix well for about 5 minutes. Add lime juice and chopped
coriander leaves and remove.
Filling (B):
Boil potatoes and cauliflower and cut into small pieces. Boil
and mash the peas. Chop onions. Heat the fat, brown onion and the spices,
vegetables and salt, saute. Cool and add lime juice.
