Ingredients:

green peas shelled 1/2 cup (stuffing)

oil 2 tablespoons (stuffing)

cumin seeds 1 teaspoon (stuffing)

ginger chopped 1 inch piece (stuffing)

green chillies chopped 2 (stuffing)

potatoes cut into ¼ inch cubes 4 medium (stuffing)

red chilli powder 1 teaspoon (stuffing)

salt to taste (stuffing)

dry mango powder 1 teaspoon

garam masala powder 1 teaspoon (stuffing)

fresh coriander leaves chopped 1 tablespoon (stuffing)

refined flour (covering)

ghee 1 cup (covering)

carom seeds 1/2 teaspoon (covering)

ghee /oil 3 tablespoons (covering)

salt to taste (covering)

Directions:

1. 1. Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes. Cook green peas in salted boiling water till soft. Refresh in cold water. Drain out excess water.
2. 2. Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Add red chilli powder, salt, amchur and garam masala powder. Stir well. Sprinkle water and cook covered till potatoes are done. Add green peas and mix well. Divide the dough into sixteen equal portions and roll them into balls. Apply a little flour and roll them into four inch diameter elongated diskettes.
3. 3. Cut into half, apply water on the edges. Shape into a cone and stuff it with the potato and peas filling. Seal the edges well and deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper. Serve hot with tamarind chutney.

Bon Appetit!