Ingredients For the dough pastry 1/2 cup plain flour
1.5 tbsp ghee or oil
1/4 cup lukewarm water
1/4 tsp salt
For the filling 2 potatoes
1/2 cup green peas cooked
1/2 cup onion chopped
1/4 cup capsicum chopped
1/2 tsp black pepper powder
1/8 tsp cinnamon powder
1 tsp fennel seed
1 tbsp oil
Salt to taste
For the pastry dough, mix the flour, salt, ghee/oil and water. Add water a little at a time and knead to a firm dough. (You don't have to use exactly 1/4 cup water). Cover the dough and let it sit for 15 minutes.
Prepare the filling - Peel and cook the potatoes. Mash the cooked potatoes with a fork and set aside.
Grind the cloves and mix with cinnamon powder. This is the spice mix used for flavouring.
Now prepare the filling. Heat oil in a pan. Crackle the fennel seed. Saute the onion and capsicum until soft. Then add the spice mix and black pepper powder.
Add the mashed potato and cooked green peas. Stir and cook for 3-4 minutes.
Divide the dough into 8 balls. With a rolling pin, roll each ball into 6-inch diameter pastry circles.
Place a spoon of the vegetable filling in the center of the rolled pastry.
Fold together all the edges and seal and press to the center. You can make any shape you want.
Heat oil in a pan. Deep-fry the stuffed pastry in hot oil until both sides are golden brown. Remove from oil and place in a tissue paper to remove excess oil.