PREPARATION

1. In a mixing bowl, add 160 grams all purpose flour, 1 teaspoon ghee, 1 teaspoon carom seeds, 1/2 teaspoon salt and mix it well.

2. Add 100 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 15 minutes.

4. Take a pressure cooker, add 700 milliliters water, 500 grams potatoes and cover it with lid.

5. Cook till you hear 2 whistles.

6. Remove it from heat.

7. Drain and peel the potatoes.

8. Transfer this into a mixing bowl and mash them with a food masher.

9. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon ginger paste, 1 teaspoon green chili and saute for 1 - 2 minutes.

10. Add 1/4 teaspoon turmeric and stir well.

11. Then, add 40 grams boiled green peas and mix it well.

12. Cook for 2 - 3 minutes on medium heat.

13. Add 1 teaspoon dry mango powder, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.

14. Now, add the boiled mashed potatoes and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 1 tablespoon coriander and mix it again.

17. Remove it from heat and keep aside.

18. Take a ball from dough and dust it with flour.

19. flatten the dough ball with the help of a rolling pin.

20. Cut out two circles from it.

21. Place the prepared stuffing on it and cover it with another dough circle.

22. Seal the edges completely.

23. Make a shape with the help of a fork.

24. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

25. Drain it on an absorbent paper.

26. Serve hot with green chutney or ketchup.