Ingredients:

• For cover:
• 2 cups – plain flour
• 3 tbsp – melted Ghee
• salt to taste
• For filling:
• 1 cup – Cauliflower
• 2 cups – Potatoes boiled
• 6-7 Green chillies
• 1 tsp – Ginger grated
• 1 tsp – panchphoran
• 1/2 tbsp – coriander finely chopped
• 1/2 tsp – Amchoor (dried mango) powder
• 1/2 tsp – Garam Masala
• 1/4 tsp – Turmeric
• salt to taste
• 1/2 tbsp – Raisins
• 1 tbsp – cashew pieces
• 3-4 pinches Asafoetida
• 1 tbsp – oil
• Oil for deep frying

Method:

1. Sift flour and salt together.
2. Add ghee and mix well.
3. Add water to knead a soft dough.
4. Cover with moist cloth and keep aside for 30 minutes.
5. Brush liberally with ghee, knead, cover again and keep aside.
6. For filling:
7. Grate cauliflower, mash potatoes and finely chop green chillies.
8. Heat oil, add cashews and fry till light golden.
9. Add panchphoran and allow to splutter, add cauliflower.
10. Add all other ingredients and mix well.
11. Take off fire. Keep aside.
12. To proceed:
13. Make small balls, the size of small lemons, from dough.
14. Knead one into thin chapatti about 5″ diameter.
15. Cut into half, take one, fold into cone, seal edge with some water.
16. Fill with one tbsp filling, seal open edges to form triangular pyramid.
17. Seal edges and corners well with moist fingers.
18. Make four or five, deep-fry in hot oil till golden and crisp.
19. Repeat for all filling and dough.
20. Serve hot with green and tamarind chutneys.

Recipe courtesy of Saroj Kering