These tasty and spicy, traditional Indian snacks are much healthier than normal, as they are oven baked, instead of being deep fried. Serve as a starter to a meal with a side of your favourite chutney or just eat them as snack.
Makes about 20
- 400g mashing potatoes
- 200g carrots, peeled and finely diced
- 125g frozen peas
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, finely grated
- 1 thumb-sized piece of fresh ginger, peeled and grated.
- 2 fresh green chillies, deseeded and finely chopped
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ bunch of fresh coriander, finely chopped
- groundnut oil, or vegetable oil
- sea salt
- freshly ground black pepper
- 500 g plain flour, plus extra for dusting
- ½ teaspoon baking powder
- 120ml oil
- 150ml water, plus a little more if required
- First make the dough. Put the flour, baking powder, and a good pinch of salt in a food processor and whiz to mix the ingredients.
- With the processor still turning, gradually pour in the 120ml of oil until the mixture resembles breadcrumbs.
- Now slowly pour in 150ml of cold water, until the mixture comes together as a rough dough. Add a splash more water, if needed. Do not over process the dough. Wrap in cling film and leave to rest for 30 minutes.
- Whilst the dough is resting, peel and chop the potatoes into rough 2.5cm chunks, Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender. Drain and mash coarsely.
- Blanch the diced carrots in a pan of boiling water, for three minutes. Add the frozen peas and blanch for another minute. Drain and set aside.
- Heat a tablespoon of oil in a large non-stick sauté pan over a medium heat, then add the cumin seeds, black mustards and onion. Fry for 7 or 8 minutes, or until softened but not coloured.
- Then stir in the garlic, ginger and chilli, then fry for a further few minutes. Grind the fennel seeds to a fine powder and add to the pan along with the garam masala, turmeric and ground coriander. Mix well.
- Stir the cooked carrots, peas, and potatoes into the pan, and mix well.
- Leave to cool, then and stir in the coriander leaves. Check the seasoning and add salt and pepper if required.
- Preheat the oven to 180ºC/350ºF/gas 4. Lay a sheet of greaseproof paper on a large baking sheet.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal. Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal.
- Place onto the prepared baking sheet, then repeat with the remaining ingredients.
- Brush with a little oil and place in the hot oven for around 45 minutes, or until golden and piping hot through.