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Ingredients
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Quantity (8 to 10)
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|
Refined flour
|
115gms
|
|
Fat to rub in flour
|
30gms
|
|
Potatoes
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115gms
|
|
Carrots
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55gms
|
|
Peas
|
55gms
|
|
Salt
|
to taste
|
|
Onions
|
50gms
|
|
Green chillies
|
2
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|
Garlic
|
1 flakes
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|
Ginger
|
5gms
|
|
Coriander leaves
|
¼ bunch
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|
Pomegranate seeds
|
1 tsp
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|
Garam masala powder
|
1/8 tsp
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Oil to fry
|
|
Sift flour. Add salt. Rub in fat. Add enough water to make a
soft dough. Knead well and set aside covered for at least half an hour. Dice potatoes
and carrot. Shell peas. Peel and chop fine, onions, garlic, ginger. Chop
chillies and coriander. Heat about 30 ml oil. Put in chopped ingredients. Saute
without discolouring. Add diced vegetables and enough water to cook vegetables.
Add salt. When vegetables are cooked and moisture has evaporated, add pomegranate
seeds and garam masala powder. Mix well and remove. Knead dough. Divide into small
portions. Roll out into round s about 7.5 cm (3”) in diameter. Cut down the
centre. Make a cone of each piece. Put in prepared filling. Seal the edges with
water. Fry in deep fat till light brown. Serve hot.
