(makes 12) (Deep-fried pastry pouches stuffed with spicy peas)
Prep time: 30 mins
Cooking time: 15 mins Ingredients 2 tbsp oil, plus extra for deep-frying 1 small onion, finely chopped 50g frozen green peas, thawed and slightly crushed pinch finely chopped green chillies pinch finely chopped ginger 1 tsp red chilli powder pinch amchur (dry mango) powder 1/2 tsp garam masala powder 100g maida (refined flour) pinch salt 1 tbsp ghee (clarified butter) Method 1. To prepare stuffing, heat 2 tbsp oil in a pan. Add onion and sauté over high heat until translucent. Add crushed peas, green chillies, ginger and salt. Mix and cook over low heat for 3-4 minutes. Add red chilli, amchur and garam masala powders, mix well and leave to cool. 2. Meanwhile, sieve maida and salt together. Add ghee and enough water to make a stiff dough. 3. Divide dough into 12 portions and roll each into a ball. Flatten balls between your palms then roll out into 3mm-thick discs. Dampen one side of discs with no more than a couple of drops of water and place portions of stuffing in centre. Pleat and bring edges together over stuffing, twisting slightly to seal. 4. Heat oil for deep-frying over a medium heat. Carefully drop potlis into oil and deep-fry until golden brown and cooked through. Remove, drain on kitchen paper and serve hot with spicy green chutney and tomato ketchup.