PREPARATION

1. Heat 900 milliliters water in a heavy skillet, add 1 tablespoon oil, 1/4 teaspoon carom seeds, 1 teaspoon salt, 390 grams semolina and mix it well.

2. Cook for 5 - 7 minutes on low heat.

3. Stir continuously till it becomes like dough.

4. Transfer the dough into a bow and cool slightly.

5. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.

6. Add 2 teaspoons ginger and saute for a minute.

7. Then, add 2 teaspoons green chili, 80 grams onions and fry till translucent.

8. Now, add 110 grams boiled green peas and stir well.

9. Add 425 grams boiled mashed potatoes and mix it well.

10. Cook for 3 - 5 minutes.

11. Then, add 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.

12. Add 2 tablespoons coriander and mix it again.

13. Cook for 3 - 5 minutes.

14. Remove it from heat and transfer the mixture into a bowl.

15. Grease your hand with oil.

16. Take some semolina dough in your hand and flatten it with help of your hand.

17. Now, place the prepared stuffing in the center and roll it into a ball.

18. Then, flatten it slightly.

19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.

20. Drain it on an absorbent paper.

21. Serve hot.