|Peanut oil||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Potatoes||2 Large, cooked and cubed|
|Ground cumin||1 Teaspoon|
|Ginger||1 Teaspoon, freshly grated|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Ground mustard||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Frozen peas||3 Tablespoon, thawed|
|Lemon juice||2 Tablespoon|
|Filo pastry sheets||10|
|Ghee||1 Cup (16 tbs) (clarified butter)|
To prepare the filling, heat the oil in a skillet and saute the onions until soft.
Stir in the potatoes and all the spices.
Fry for a few minutes, then add the peas and lemon juice.
Set aside to cool.
Work with one sheet of filo dough at a time, keeping the rest covered with a towel to prevent drying out.
Place one sheet on a flat surface.
Cut in half lengthwise.
Fold each strip lengthwise in half again.
Lightly brush with some of the butter.
Place a spoonful of filling at the bottom of each strip and roll, folding the two ends over the filling.
Place on lightly greased baking sheets, seamside down.
Brush with melted butter.
Repeat the same process, using up the remaining dough and filling.
Bake at 350 degrees about fif- teen to twenty minutes, or until golden brown.