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200 gms flour
1/2 tsp thymol seeds (ajwain)
40 gms ghee/oil
Salt to taste

Ingredients for the Stuffing
1 tsp chopped ginger
250 gms potato cubes
75 gms green peas (shelled)
1 tsp chopped green chili
1 tsp red chili powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp dried mango powder
1 tsp chopped green coriander
Salt to taste
2 tbsp oil
oil for deep frying

Mix the dough ingredients, add water in small quantities and make
a hard dough and keep it under a wet cloth for 10 to 15 minutes.

Heat oil, add cumin seeds and when they start to change color, add
ginger, red and green chili, salt, mango powder, garam masala and
diced potatoes.

Sprinkle water and cook covered till potatoes are done.

Add green peas and cook further for 5 minutes on slow flame.

Add chopped green coriander and let it cool.

Divide the dough into 16 portions and make them into small balls.

Apply a little flour and roll them into 4 inch diameter elongated

Cut each round into half, apply water on the edges. Shape it into
a cone and stuff it with the potatoes and peas filling. Seal the
edges and deep fry in medium hot oil till crisp and golden brown.

Serve hot with Chutney.


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