Dough:

4 cups flour

4 Tbsp thick ghee

+- 1 ¼ Cups cold water

Melted ghee for basting

Flour for dusting

• Sift flour in a mixing bowl
• Rub in the ghee
• Add water and mix
• Knead into a pliable dough
• Cover and leave dough for 1 hour
• Knead again
• Divide into 12 portions
• Roll out each thinly into a circle 15cm in diameter
• Sprinkle with flour and fold in ½
• Brush with ghee, sprinkle with flour and fold again.
• Fold in from the long ends until you get a 6 cm squares
• Dust lightly with flour and roll out into 10cm squares.
• Place cold filling on each square
• Cover with another square and press the edges gently until sealed.
• Toast on a griddle while basting with ghee until both sides are cooked and crisp.

Filling: 500g mince lamb / chicken

1 tsp crushed ginger

1 tsp crushed garlic

2 tsp garam masala

½ tsp turmeric

1 tsp crushed green chillies

2 Tbsp tomato puree

½ cup mixture of mint and coriander, chopped

Salt to taste.

Simmer mince until moisture has evaporated.

Add the remaining  ingredients and stir – fry until cooked.