Monday 9 December 2013



For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk beaten Optional for the glaze)

For filling:
1 medium sized onion finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

For the crust:
  1. Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
  2. Mix together shortening, butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
  3. Spread the shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
  4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
  5. Refrigerate dough overnight.
For the filling:
  1. Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. 
  2. When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
  3.  When onions are lightly browned add  green chilies ,coriander powder and  sabzi msala . Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
  4.   Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.

  1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
  2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
  3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk before placing in the oven if you want to have the shine on the surface of the patties. 
  4. Bake until golden brown, around 45 minutes.

  1. If you don't get vegetable shortening you can use vegetable ghee instead or you can use lard in place of mixture of vegetable shortening and butter.
  2. The filling can be replaced with any other filling of your choice.

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