
Cooking Instructions
- 1
Heat the oil in a large saucepan. Fry the onion and whole cumin seeds for 5-6 minutes over a moderate heat. Add the chilli, ground cumin, curry powder and turmeric. Fry for a further 3-4 minutes.
- 2
Add the partly cooked diced potato and carrot. Continue to cook over a low heat with the lid on until the vegetables are soft but not mushy.
- 3
Add peas and salt to taste. Cook for 2-3 minutes. Allow to cool thoroughly.
- 4
Unwrap the pastry and extra 3 sheets (put the remaining pastry back in the plastic until needed). Use the scissors to cut thr pastry sheets 80-100mm wide. Brush each sheet lightly with the melted ghee.
- 5
Place 2-3 teaspoons of spiced vegetable mixture at the end of the pastry closest to you. Fold the pastry over in right-angled triangles, sealing the end with melted ghee.
- 6
Place on a baking tray and brush lightly with melted ghee. Bake for 10-15 minutes until golden brown.
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