Pastry:
1/2 c. all purpose flour 1/4 tsp. salt 1 Tbsp. butter 2 Tbsp. water
Stuffing:
3 Tbsp. oil (for sauteing) 1/2 c. peas and carrots (frozen)
1/2 tsp. mustard seeds 1/2 tsp. curry powder
1 onion salt to taste
2 hot green peppers 1/2 c. potatoes (boiled and cubed)
1/2 x 1/2 inch fresh ginger 1 tsp. coriander leaves
1/8 tsp. turmeric powder 2 tsp. lemon juice
oil as needed (for deep frying)
Combine first 4 ingredients. Knead it well to make a smooth soft dough. Heat 3 tablespoons of oil and saute mustard seeds. When they crack, add onion. When they become golden brown, add pepper, ginger and turmeric. After 2 minutes add carrots and peas, curry powder and salt. When vegetables become soft, add potatoes, coriander leaves and lemon juice. Mix well and remove from heat. Divide the dough into 6 equal balls. With a rolling pin, roll out each ball into a thin round circle as far as it could spread. Cut each circle into two equal pieces. Place a spoonful of vegetable filling into the middle of the semicircle pastry. Fold the sides over each other to form a triangular shape and press the openings to be sealed. Deep fry until golden brown.