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What You Need:
(To Make: 48 small treasures)
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DOUGH
2 cups sifted all-purpose flour
6 tablespoons vegetable oil
1 teaspoon salt
½ cup water
Oil for frying
VEGETABLE FILLING
4 tablespoons Ghee
1 pound potatoes, peeled and cut into ¼-inch dice cloves garlic, peeled and minced
1 cup peeled and finely chopped yellow onion
1 teaspoon grated fresh ginger
2 teaspoons Garam Masala
1 tablespoon chopped fresh coriander
Pinch of cayenne pepper
½ teaspoon turmeric
2 teaspoons lemon juice
1 cup frozen peas, thawed
Salt to taste
MEAT FILLING
1 tablespoon ghee
2 cloves garlic, peeled and minced
1 medium yellow onion, peeled and finely chopped
½ pound finely ground lamb
½ pound finely ground beef
1 teaspoon grated fresh ginger
2 teaspoons Garam Masala
1 tablespoon chopped fresh coriander
½ teaspoon turmeric
Pinch of cayenne pepper
¼ teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Salt to taste
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Translate this recipe:
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| How To Cook: |
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DOUGH:
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1. Using a fork, blend the flour, oil, and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour.
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2. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll each in 7-inch circles using additional flour.
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3. Cut each circle in half. Form a "cone." Fill and seal with water into a triangle.
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4. Fry in 2 inches of oil at 375°F for 2 to 3 minutes per side. Drain.
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VEGETABLE FILLING:
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1. Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger.
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2. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown.
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3. Add the remaining ingredients and continue cooking, covered, until the potatoes and peas are tender, 5 minutes.
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4. Set aside to cool.
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MEAT FILLING:
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1. Saute all ingredients until they are absorbed.
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2. Set aside to cool.
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