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Makes 16

3 medium potatoes

1 onion

100 g mixed vegetables, diced carrots, peas and sweetcorn

sunflower oil

half a teaspoon cumin seeds

300g plain flour

1 teaspoon chopped ginger

three quarters of a teaspoon of chopped green chillies


three quarters of a teaspoon of semolina

1 teaspoon Garam masala

pinch of dried methi


1. Peel and cut potatoes into small dice, rinse and cook until just soft, drain.

2. Heat one and a half tablespoons of oil in a roomy pan, add cumin seeds and sweat then add chopped onion, sweat until soft.

3. Sieve flour into bowl and warm 2 tablespoons oil in a small pan, add half a teaspoon of salt and semolina and mix well, adding tepid water until dough comes together into a soft dough. knead well, as you would for bread.

4. Add 2 teaspoons salt to onions, cook for 5 minutes then add ginger and chillies. Add mixed veg into the pan, turn up heat, cover cook, stirring regularly for 10 minutes until carrot I soft. Add potatoes, mix well, add garam masala and methi and cool.

5. Divide dough into 8 balls.

6. Heat heavy frying pan or skillet, wiped with oily paper towel.

7.Roll each ball into a circle about 8 inches across.

8. Have ready a dampened tea towel.

9. Cook each side for a minute on skillet, before wrapping in teatowel. The dough should not be brown.

10. Cut discs in half to form semi circles, keep in towel while working on each pastry.

11. Make a thick flour and water paste. Use paste to stick one side of pastry, forming a cone shape. Add a spoonful of filling, paste across the top and fold top of cone over to seal into a triangular shape. Place onto a tray with great roof or parchment paper. Repeat with all pastry discs.

12. To cook, heat oil in a deep frying pan or wok. Fry in batches of 4 until golden brown, turning half way through. Drain on kitchen paper before serving.

These will keep for around 4 days in fridge, covered with cling film.