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🍽️ Indian stuffed pastry pockets

429 kcal · 30 min · 4 servings

Ingredients

• 70 g Ghee
• 350 g flour
• salt
• 400 g potatoes
• 3 garlic cloves
• 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 grams of ghee in a small pot.
2. 2. Let the ghee cool down slightly until it is still liquid.
3. 3. Mix the flour with the liquid ghee, a pinch of salt, and about 175 milliliters of water.
4. 4. Knead the ingredients into a smooth dough.
5. 5. Wrap the dough in cling film.
6. 6. Let the dough rest for 30 minutes.
7. 7. Let the peas thaw.
8. 8. Wash the potatoes thoroughly.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into small cubes.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Open the cardamom pods.
14. 14. Remove the seeds from the pods.
15. 15. Place the cardamom seeds and mustard seeds in a mortar.
16. 16. Lightly crush the spices in the mortar.
17. 17. Melt the remaining ghee in a pot.
18. 18. Add the crushed spices to the hot ghee.
19. 19. Sauté the spices briefly.
20. 20. Add the potato cubes and the chopped garlic.
21. 21. Sauté the mixture briefly.
22. 22. Pour in about half a cup of water.
23. 23. Season the filling to taste with salt.
24. 24. Cover the pot.
25. 25. Cook the potatoes over low heat for about 10 minutes.
26. 26. Add the thawed peas.
27. 27. Cook everything for another 5 minutes.
28. 28. Check if the potatoes are soft.
29. 29. Finely chop the coriander.
30. 30. Stir the coriander into the filling.
31. 31. Let the filling cool down.
32. 32. Divide the dough into 12 equal pieces.
33. 33. Lightly dust a work surface with flour.
34. 34. Roll each piece of dough into a circle about 18 centimeters in diameter.
35. 35. Cut each dough circle in half.
36. 36. Fold one dough half into a cone or pocket shape.
37. 37. Moisten the bottom end of the dough pocket with a little water.
38. 38. Press the end firmly together to seal it.
39. 39. Place one tablespoon of the cooled filling into the pocket.
40. 40. Moisten the top edge of the pocket with a little water.
41. 41. Press the edge firmly together to seal the pocket.
42. 42. Heat plenty of oil in a deep pan to about 175 degrees Celsius.
43. 43. Fry the stuffed pockets in batches until golden brown.
44. 44. Let the finished pockets drain on kitchen paper.
45. 45. Serve the pockets hot.
46. 46. Optionally serve chili sauce as a dip.

Nutrition per serving

• kcal: 429
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 56 g