The quintessential Indian street snack. A crisp, blistered, carom-seeded pastry shell stuffed with a fiercely spiced potato and green pea filling.
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Rub the flour, ajwain, salt, and 1/4 cup oil together until it resembles breadcrumbs. Add cold water little by little to knead a stiff dough. Rest 30 mins .
Heat 1 tbsp oil, temper crushed coriander seeds, add ginger-chili paste, and sauté for 30 seconds .
Add crumbled potatoes, peas, garam masala, amchur, and salt. Toss well. Do not mash the potatoes fully; leave chunks. Cool the filling.
Roll a ball of dough into an oval, cut in half. Form a cone with one half, seal the edge with water.
Stuff the cone with the potato filling, pleat the back edge, and seal the base tightly with water.
in medium-low oil (not hot) for 15-20 minutes so the crust becomes crisp and flaky without blistering heavily.
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