400 g Flour, levelled

5 g Salt

60 ml Clarified butter (ghee)

30 ml Yoghurt

105 ml Water, chilled

2 – 3 Green chilies, deseeded finely chopped

7 g Ginger, finely chopped

300 g Potatoes, boiled and mashed

7 g Coriander powder

5 g Cumin (zeera)

2 g Garam masala

5 g Turmeric (haldi) powder

15 ml Lemon juice

5 g Green coriander or parsley, finely chopped

30 g  Oil for frying


  • Blend flour and salt in a mixing bowl.
  • Add clarified butter (ghee), rub it in with your fingertips until it is fully incorporated and the mixture resembles coarse bread crumbs.
  • Add yoghurt, ice water (6 tbsp) and knead to make smooth and pliable dough.
  • Cover with plastic wrap and set aside for 1/2 – 1 hour.
  • For the filling, combine potatoes and the remaining ingredients in a mixing bowl and knead with your hands until well blended.
  • Divide into 18 portions, keep aside.
  • Divide the dough into 18 even portions too.
  • Shape each portion into a patty.
  • Cover with a damp towel or plastic wrap and set aside.
  • Flatten each patty in a 21/2 (6.5 cm) round.
  • Place one portion of filling in the center of the dough, and then bring the sides of the dough over the filling, to enclose completely.
  • Pinch the seams together until thoroughly sealed.
  • Cover with a plastic wrap or a moist towel.Shape and stuff the remaining pieces.
  • Heat oil in a kadhai (wok) up to 150C/300F.
  • Slip in a few patties (seam side down), at a time.
  • Fry until light gold and the crust should be blistered and crispy.
  • Drain excess oil and serve hot.
  • Serve with chutney and ketchup.