Prepare the dough
Combine the flour and salt. Cut in the shortening.
Form a well in the centre of the flour.
Add the water.
and knead to form a smooth dough. Set aside.
Prepare the ingredients for the filling
Prepare the peas. Chop the cauliflower and cabbage.
Note: In our case we used the green beans so we had to thaw it.
Chop the onion, pepper, and potato. Chop finely.
Prepare the chive, ginger, garlic and measure the powders.
Heat 1 tbsp oil and saute onion…
add the chive and hot pepper, garlic and ginger.
Next, add turmeric and cumin and a little water. Cook for a few minutes on low heat.
Add the potato…
Then add cauliflower, cabbage, green peas and salt to taste. Stir.
Cook until tender, use a little water if needed. Set aside to cool.
Divide dough into 8 equal pieces. Roll into balls.
On a floured surface, roll each ball into thin circles.
Note: Sometimes the circle may not be too perfect but that’s OK. If you have a large cookie cutter or a bowl about 6″ in diameter you may use it as well to cut the circles.
Cut the circle in half.
Carefully remove and place on a plate.
Along the flat edge, pass a little water with your finger.
From the flat edge bring the two ends together and overlap.
Now, this is how it looks when the edges meet. Press the edges together gently.
Then open out to form a cone.
In each cone put one tablespoon of filling.
Put a little water along the edge and….
Press with fingers and seal.
Heat oil over a medium fire.
Deep fry until golden brown. Drain on paper towels and serve with your favourite sauce or chutney.