To make the crust: Mix together the
All-Purpose Flour (1 1/2 cups)
Granulated Sugar (1/2 tsp)
Salt (1/2 tsp)
Ajwain Seeds (1 Tbsp)
in a large mixing bowl. Add the
Unsalted Butter (1/2 cup)
and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.
Water (1/4 cup)
and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached.
Wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.
To make the filling: Place the
Russet Potatoes (2)
in a pot, fill it with cold water, and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.
Heat a large skillet over medium-high heat. Add the
Unsalted Butter (1/4 cup)
and melt. Throw in the
Yellow Onion (1)
Garlic (3 cloves)
and sauté for about 5 minutes until translucent and soft.
Fresh Ginger (1/2 Tbsp)
Garam Masala (1 Tbsp)
Cumin Seeds (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
Chili Powder (1/2 tsp)
Ground Turmeric (1/2 tsp)
Mango Powder (1/2 tsp)
Ground Cinnamon (1/4 tsp)
Ground Coriander (1/4 tsp)
Stir and cook for another 5 minutes to develop all of the great flavor.
Add the cooked russet potatoes,
Green Chili Pepper (2)
Fresh Cilantro (1/4 cup)
Frozen Green Peas (1 cup)
. Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.
Preheat oven to 375 degrees F (190 degrees C).
Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about 1/4 of an inch thick. Cut out into medium circles, and place on a baking sheet lined with parchment paper.
and brush the edges with it. Fill each with about a tablespoon of filling in the center.
Fold over and crimp the edges to seal. Brush the tops with the beaten egg, and bake for about 20 to 25 minutes or until golden brown.
Serve warm with a spicy green chutney and enjoy!