Dec 29, 2017
Mix maida, ajwain, salt, sugar and melted ghee in a clean large mixing bowl.
Add water and knead into stiff dough.
Cover and rest for 15 minutes.
Heat the ghee in a pan and add the cumin seeds. Once they start to crackle add chopped ginger and sauté.
Mash the boiled potatoes and toss in the pan.
Add all the dry spices and mix well with the potato.
Toss in crushed coriander seeds, mix well till they incorporate perfectly.
Last, add peas and cook for another 2 – 3 minutes.
Make small balls of the dough and roll out in oval shape.
Cut into two halves. Make a cone and coat the edge with water.
Stuff the prepared masala into this cone.
Fold this cone in nice rectangular shapes Seal tightly by pressing firmly.
Deep fry them in to hot oil on a medium flame till they turn golden brown.
Serve them hot with Coriander/Imli/Tomato chutney.