Print Recipe




Potatoes-Peas Mixture

  • 4 medium potatoes, peeled
  • 4 tablespoons oil
  • 1 (8 ounce) package peas
  • Salt, to taste
  • 1 teaspoon ground red pepper
  • 1/4 teaspoon turmeric
  • 1 tablespoon coriander powder
  • 1 tablespoon mango powder or lemon juice
  • 1 tablespoon garam masala


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • Vegetable oil


  1. Potato-Peas Mixture: Cut potato into small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.
  2. Dough: Mix flour and salt with 3 tablespoons oil and make a dough-like pie crust. Divide dough evenly into 18 to 20 portions. Roll between palms of hands into balls. Roll balls into thin circles about 4 inches in diameter, then cut in half or form cones. Moisten the edges with water. Fill with Potato-Peas Mixture by holding cone in left hand, then sealing the edges carefully to form a triangle.
  3. Deep fry in oil over medium-low heat until golden brown.
  4. Serve hot with fresh chutney or tomato ketchup.