Mix the dough ingredients, add water in small quantities and make a hard
dough and keep it under a wet cloth for 10 - 15 minutes.
Heat oil, add cumin seeds and when they start to change color, add chopped
ginger , chopped green chilies and then add diced potatoes.
Add red chili powder,
salt , dry mango powder
Sprinkle water and cook covered till potatoes are done.
Add green peas and cook further for 5 minutes on a slow flame.
Add chopped green coriander and let it cool.
Divide the dough into 16 equal portions and make them into small balls. Apply
a little flour and roll them into 4 inch diameter elongated diskettes.
Cut each diskette into half and apply water on the edges.
Shape it into a cone
and stuff it with the potatoes and peas filling. Seal the edges and deep fry in
medium hot oil till crisp and golden brown.
Serve hot with Tamarind chutney.