Filled Indian Dumplings

Ingredients

• 70 g ghee
• 350 g flour
• Salt
• 400 g Potatoes
• 3 cloves garlic
• 4 cardamom pods
• 0.25 tsp mustard seeds
• 0.5 tsp turmeric powder
• 100 g frozen peas
• 2 tbsp coriander leaves
• oil (for frying)

Instructions

1. 1.

   Heat 40 g of ghee for the dough and let it cool slightly. Knead the flour with the still liquid ghee, salt and about 175 ml water into a smooth dough. Wrap in foil and rest for 30 minutes.

2. 2.

   Thaw the peas.

3. 3.

   Wash, peel and cube the potatoes. Peel and chop the garlic. Break open the cardamom pods and lightly grind the seeds with mustard seeds in a mortar.

4. 4.

   Melt the remaining ghee in a pot, briefly sauté the spices, add the potatoes and garlic and stir for a moment. Pour in about 1/2 cup water, season, cover and simmer on low heat for about 10 minutes, then add the peas and cook another 5 minutes until the potatoes are tender. Stir in coriander leaves and let cool.

5. 5.

   Divide the dough into 12 pieces and roll each into circles about 18 cm wide on a lightly floured surface. Cut each circle in half and fold each half into a pouch, dampening the edges with water to seal. Spoon 1 tbsp of filling into each pouch, dampen the inner seam and press firmly together.

6. 6.

   Heat oil in a deep pan or fryer to about 175°C. Fry the filled dumplings in batches until golden brown. Drain on paper towels and serve hot, e.g., with chili sauce.