For the filling:
Russet Potatoes - 2 large
Onion - 1 large (Chopped finely)
Green chillies - 2-3 (sliced thinly)
Carrot - 1 large (grated)
Green peas - 1/4cup
Ginger Garlic paste - 1 tblsp
Garam masala powder, Turmeric powder, Red chilli powder , Corriander powder - 1/2 tsp each
Oil - 2tsp (for tempering)
Cumin seeds - 1/4 tsp
Ajwain (Carom seeds) - 1/4 tsp
Salt - to taste
Oil - for frying
For the pastry shell:
All-purpose flour - 2 cups
Cumin seeds - 1/2 tsp
Ajwain seeds (Carom seeds) - 1/2 tsp
Red chilli powder - a pinch or 1/4 tsp ( optional)
Baking soda - 1/4 tsp (optional)
Oil - 1 tblsp ( Canola or vegetable oil preferred)
Salt - to taste
Warm Water - 1cup ( or enough to make a smooth dough)
Method:
1. In a deep bowl mix the all-purpose flour, cumin seeds, ajwain seeds, oil , red chilli powder (optional), baking soda (optional) and salt with warm water and make a smooth dough and brush some oil over the dough and keep aside covered by a damp cloth for half an hour.
2. Boil the potatoes and peel the skin off.
3. In a pan heat 2 tsps of oil and crack the cumin seeds and ajwain seeds and add Onions, Green chillies and ginger garlic paste and saute until onions turn pink
4. Add the Carrots and Green peas and saute for another 2mins.
5. Now add the Garam masala powder, Turmeric powder, Red chilli powder and Coriander powder and Salt and saute for another 2mins and turn off the heat.
6. Mash the potatoes and add it to the veggie mix and combine it all together well. Check if the filling is seasoned well.
