Potato savoury recipe (7 June 2012)

INGREDIENTS
THE DOUGH
1 CUP FLOUR
1 TBLSP GHEE
½ TSP SALT
SIFT TOGETHER FLOUR AND SALT, THEN ADD GHEE AND MAKE SOFT DOUGH WITH WATER.

THE FILLING
4 MEDIUM SIZE OR 3 LARGE POTATOES CUBED
THEN ADD SALT TO TASTE
CRUSHED GREEN CHILLIES TO TASTE
2 TBLSPS LEMON JUICE
1 TSP OF RED CHILLIE POWDER
½ TSP ARAD
½ TSP WHOLE JEERO
½ TSP MUSTARD SEEDS
SOME CURRY LEAVES

COOK CUBED POTATOES INTO THE FOLLOWING SPICES UNTIL NICE AND SOFT.
WHEN COLD CUT UP SOME DHANIA AND MINT AND ADD TO POTATOE FILLING.
DIVIDE DOUGH INTO SMALL PING PONG SIZE BALLS. ROLL INTO SMALL ROUNDS
AND ADD POTATOE FILLING. BRUSH EDGES WITH FLOUR AND WATER PASTE. BRING
ALL SIDES TOGETHER IN THE CENTRE.
FRY IN DEEP OIL AND SERVE WITH CHUTNEY OF CHOICE.
THIS SAVOURY FREEZES VERY WELL.

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