2 cups (200 g) 7 oz Refined flour (maida)
Salt to taste
1 tbsp (30 g) 1 oz Yoghurt (dahi)
2 tbsp (30 g) 1 oz Ghee or vegetable oil
Salt to taste
1 tbsp (30 g) 1 oz Yoghurt (dahi)
2 tbsp (30 g) 1 oz Ghee or vegetable oil
For the filling:
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tbsp (24 g) Onion, chopped
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
350 g (12 oz) Lamb, minced
1/2 tsp (1 g) Turmeric (haldi) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp Green chillies, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Salt to taste Red chilli powder to taste
Vegetable oil for deep-frying
2 tbsp (24 g) Onion, chopped
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
350 g (12 oz) Lamb, minced
1/2 tsp (1 g) Turmeric (haldi) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp Green chillies, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
Salt to taste Red chilli powder to taste
Vegetable oil for deep-frying
method
1. For the filling, heat the oil in a wok (kadhai); add the onion and saute till brown. Then add garlic and ginger pastes. Fry till the oil comes to the surface. Add the lamb mince and cook for 10 minutes. Add the rest of the ingredients and cook for 5 minutes more. Keep the filling aside to cool.
2. For the dough, mix the flour and salt together. Add the yoghurt, ghee or oil, and sufficient water to make a stiff dough.
3. Divide the dough into equal parts and shape into rounds. Then roll them out in strips 8 - 10 cm long and about 6 cm wide. Place 1 tbsp of the filling in the centre of each rectangle and fold it into approximately 6 cm by 4 cm in size. Press and seal the edges after wetting them a bit.
4. Heat the oil in a wok (kadhai); fry the rectangles on medium heat until cooked. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
2. For the dough, mix the flour and salt together. Add the yoghurt, ghee or oil, and sufficient water to make a stiff dough.
3. Divide the dough into equal parts and shape into rounds. Then roll them out in strips 8 - 10 cm long and about 6 cm wide. Place 1 tbsp of the filling in the centre of each rectangle and fold it into approximately 6 cm by 4 cm in size. Press and seal the edges after wetting them a bit.
4. Heat the oil in a wok (kadhai); fry the rectangles on medium heat until cooked. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
serving amount
serves: 4 - 6
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