Author: Epicurus.com Kitchens
Recipe type: Appetizer
- 1/3 Cup vegetable oil
- 2 Cups potato, cooked and crumbled
- 2 teaspoons mustard seeds
- 3 Tablespoons ginger, chopped
- 1 1/2 Cups onions, chopped
- 1 Cup cauliflower (small florets), coarsely chopped
- 1 Cup cabbage, shredded
- 2 green chiles, seeded and minced
- 1/2 Cup cashews, chopped
- 1 Cup green peas
- 1 teaspoon turmeric
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons salt
- 2 Tablespoons cilantro, coarsely chopped
- 4 1/2 Cups flour*
- 1 Tablespoon salt
- 1 Tablespoon cumin seeds, toasted
- 1 Cup ghee or butter, soft but not liquid
- 3/4 to 1 Cup ice water
- 1 large egg, beaten (for egg wash)
- oil, for deep frying
- mint or coconut chutney, as needed
- Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.
- Once seeds begin to pop, add onions and cook for 4 minutes.
- Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6 to 7 minutes, cool and fold in cooked potatoes.
- When cooled, add cilantro and reserve.
- Mix flour and salt. Add toasted cumin seeds and ghee or butter. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
- Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass). Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.
- Deep-fry in 350 degrees F oil or bake in 400 degrees F oven for 23 to 25 minutes. If fried, drain on paper towels before serving.
- Serve with mint or coconut chutney.
*for a denser consistency, substitute potato flour.