PREPARATION

(For Dough)

1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee and mix well.

2. Add 110 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

(For Stuffing)

1. Heat 50 milliliters oil, 2 tablespoons butter in a pan, add 170 grams onions, 1 teaspoon salt and fry till translucent.

2. Add 500 grams mutton keema and fry it nicely and evenly.

3. Now, add 2 teaspoons green chili, 135 grams tomato and cook for 3 - 5 minutes.
4. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon garam masala and mix it well.

5. Add 95 grams green peas, 15 grams coriander, 15 grams mint and mix it well. Cook for another 2 - 3 minutes.

6. Transfer this mixture into a bowl and keep aside.

(Rest of the Preparation)

1. Take a medium size dough ball and roll the ball into a circle shape.

2. Divide it into two equal half and making stripes on the other half.

3. Now apply some water over it and place the other half on it.
4. Place the other half on it and fold to make a cone.

5. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.

6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.

7. Serve hot with ketchup.