Ingredients:
1 ½ cup ap flour
½ tsp salt
1 ½ tbsp cooking oil
½ cup room temp. water
1 cup green peas
1 tsp ginger
2-3 green chili
½ tsp roasted cumin
½ tsp coriander
½ tsp salt
3 tbsp water
1 tbsp ghee
¼ tsp hing
½ tsp sugar
400-gm boiled baby potatoes
¼ tsp salt
1 bay leaf
2 cloves
2 dry red chilies
1 cinnamon stick
3 cardamom
2 small onion
1 ½ tsp garlic ginger paste
2 small chopped tomato
½ tsp salt
½ tsp turmeric
½ tsp red chili
1 tsp coriander
1 ¼ cup hot water
½ tsp roasted cumin
2 tbsp chopped fresh coriander
1 tsp ghee
Instructions:
1. Mix ap flour, salt, cooking oil and water
2. Knead a tight dough
3. Coat with cooking oil and rest the dough for 15 minutes
4. In a bowl, mix peas with ginger, green chili, roasted cumin, coriander, salt and water
5. Make a smooth paste
6. In a pan, add ghee, hing, sugar and the green pea paste
7. Cooking on low heat for 8-10 minutes until paste is dry
8. Remove paste from heat and allow it to cool down
9. Roll out small dough sheets and place paste in the center and seal
10. Roll out the dough with fillings and deep fry
11. Add boiled baby potatoes in pan along with salt
12. Fry until light brown then remove from heat
13. Add cooking oil in pan along with bay leaf, cloves, dry red chilies, cinnamon stick, cardamom, and sliced onion
14. Saute until onion browns
15. Add a splash of water then stir in garlic ginger paste, chopped tomato, salt, turmeric, red chili and coriander
16. Saute for 4-5 minutes on medium-high heat
17. Add another splash of water then toss in the fried baby potatoes from earlier
18. Pour hot water and cook for 3-4 minutes with lid on
19. Sprinkle roasted cumin
20. Garnish with fresh coriander and ghee
21. Ready to enjoy!
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Pots and Pans:
9.5" Non-Stick Fry Pan : [ Ссылка ]
Positano Wok 11": [ Ссылка ]
Bologna Frying pan: [ Ссылка ]
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Macro lens: [ Ссылка ]
Tripod: [ Ссылка ]
Samsung SSD Drive: [ Ссылка ]
Tiffen Black Pro-Mist Filter: [ Ссылка ]
SD Card: [ Ссылка ]
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