Potatoes		4 large
	Green Peas		½ cup
	Cumin Seeds		1½ tsp
	Amchoor 		1 tsp
	Red Chilli Pdr.		1 tsp
	Garam Masala Pdr.	½
	Cashewnuts(optional)	1 tbsp. chopped
	Anardana		½ tsp
	Coriander Leaves	5 gms.
	Salt 			to taste
	Maida			3 cups
	Ajwain			1 tsp.
	Salt			to taste
	Maida			½cup , for rolling out
	Ghee or Oil		1 tbsp. heated
	Oil 			for deep frying

• Boil, peel and mash the potatoes.
• Boil and drain the green peas.
• Fry for about a minute.
• Heat the ghee in a kadai and add the Jeera.
• When Jeera crackles, add the green peas and the dry masalas except Amchoor.
• Add the mashed potatoes and mix thoroughly.
• Add the amchoor and the chopped coriander.
• Now add the cashewnuts.Keep this mixture sepearte to cool.
  
  For the dough:
  
  
• Knead a tight dough with flour and Ghee.
• Add ajwain to the dough along with salt.
• Keep it covered with a wet cloth for about 20 minutes.
• Make small balls and keep them covered again for about 20 minutes.
• Roll them out in oval shape and cut in half.
• Apply a little water to the straight side and fold it into a cone.
• Fill the stuffing and close the cone off applying water again on the other side.
• Deep fry in warm oil till light brown and crisp.
• Refry if need be.
• Serve with Tamarind Chutney.

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