|Refined flour||100 Gram|
|Soda bicarbonate||1 Pinch|
|Sour curds||20 Gram|
|Green peas||80 Gram|
|Green chilies||5 Gram|
|Ginger piece||1⁄2 Inch (A Small Piece)|
|Coriander leaves||1 Teaspoon (Leveled) (A Little)|
|Turmeric||3⁄4 Pinch (A Small Pinch)|
|Garam masala powder||1 Pinch|
|Mustard seeds||1⁄2 Pinch (A Few)|
|Oil||5 Gram (For Tempering)|
|Oil||30 Milliliter (For Frying, With 30 Milliliter Absorption)|
|For imli chutney|
|Jaggery||1 Teaspoon (Leveled) (A Little)|
|Chili powder||1 Pinch|
1. Sieve flour with salt.
2. Rub fat into flour.
3. Beat the curds with a little water and add to flour.
4. Add soda bicarbonate dissolved in a little water.
5. Make a smooth dough and keep aside.
6. Boil potatoes in jackets. Peel and cut into cubes.
7. Boil peas and add to potatoes.
8. Remove seeds from green chillies and chop. Chop ginger and coriander leaves.
9. Add ginger, green chillies and coriander leaves and garam masala to potato and pea mixture. Mix well.
10. Heat oil. Add mustard seeds. As they crackle add turmeric and mix with potatoes.
11. Add lime juice and mix thoroughly.
12. Divide dough into equal portions.
13. Divide potato mixture into same number of portions.
14. Flatten dough between palms; fill centre with prepared stuffing, seal edges on top.
15. Deep fry till golden brown and serve piping hot with tamarind chutney.
16. For chutney, soak tamarind and extract pulp. Mix all ingredients. Boil, strain and use.