Vegetable Parcels Recipe

Ingredients

Serve 4

Pastry:

• 1 1/3 cups/200 g all purpose/plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 1 tbsp ghee (clarified butter)

• 3 tbsp warm milk + more as needed 

Filing:

• 1 potato, diced

• 1 small onion, finely chopped

• 1 tomato, chopped

• 2 tbsp ghee (clarified butter)

• 1 tbsp garam masala

• 1 tsp coriander powder

• 1 tsp grated fresh ginger

• 1/2 tsp chili powder

• 3/4 cup/100 g peas

• 1 tbsp lemon juice

• 2 cups/500 ml peanut oil, for frying

Method:

1. Pastry: Sift the flour, baking powder, and salt into a large bowl. Mix in the ghee and enough milk to form a stiff dough.

2. Turn the dough out onto a lightly floured surface and knead until smooth. Shape into small balls and cut them in half.

3. Filling: Cook the potato in a large pot of salted, boiling water for 8-10 minutes, or until tender. Drain and set aside.

4. Sauté the onion and tomato in the ghee in a large frying pan over medium heat for 5 minutes, or until softened.

5. Mix in the garam masala, coriander powder, ginger, chili, and peas. Add the potato and cook for 5 minutes. Drizzle with the lemon juice.

6. Place a teaspoon of the filling in the center of each pastry half. Brush the edges with water and fold over to form a triangle.

7. Heat the oil in a deep frying pan until very hot and fry the parcels in small batches for 5-7 minutes, or until golden brown and crisp.

8. Remove with a slotted spoon and drain well on paper towels. Serve hot.