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.
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.
Deep fry in oil over medium-low heat until golden brown.
Serve hot with fresh chutney or tomato ketchup.
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